SF 263 
.M75 
Copy 1 



JOPIES RECE1 



NOV 6 




BUTTER MAKING 



FOR YOUNG CREAMERY BUTTER-MAKERS, 
CREAMERY MANAGERS 
AND 







PRIVATE DAIRYMEN 



BY 



mi t>- <s 



j^*** "Wtnnetka, Illinois. 

sT 

COPYRIGHTED 

First Edition Price 50 Oonts 




A DANISH CO-OPERATIVE CREAMERY. 




Knowledae 




• of the aggregate results from 
your herd ought not to satisfy you. 
Your aim should be to bring the average 
up to the best results from 3'our best 
cow. This is up-to-date dairying. What 
you want is quality, not quantity. In 
order to intelligently weed out your 
herd you should have one of our 

ROE HAND TESTERS 

You may be surprised to find that some of your cows which have been 
"filling the pail" have been filling it with water, Knowledge gives confi- 
dence. These are things that it will PAY 7 YOU TO KNOW. Our prices 
on these Testers are reasonable. Write for them. 

K SHNITHRY 

IDilK and Cream Ticket 

A coupon milk and cream ticket is the 
only milk or cream ticket that complies 
with all sanitary requirements, and is also 
the only milk ticket by which a complete 
check can be kept on both customer and 
driver. We would like to send you a 
sample. 

We have a large, np-to-date and com- 
plete line of Milk'Dealers' Supplies. Every- 
thing you need. Our Ideal Milk Jars and Caps are the best on the 
market. Write for sample. 

Our latest Milk Dealers' Price Current contains new ideas and new 
apparatus. May we send you one? 




Alpha De Laval Separators, Ideal Skim Milk Weighers, Elgin Style Ash 
Tubs, Spruce Australian Butter Boxes, Ideal Turbine Testers, 
Stearns' Style Spruce Tubs, Ideal Corrosive Sublimate Tab- 
lets, Refrigerating Machinery, Ideal Clanslng Powder. 



Creamery Package Mfg. Co. 



Branch Houses— 

Kansas City, Mo. 
Waterloo, la. 



1, 3 and 5 W. Washington St. 



Minneapolis, Minn. 
Omaha, Neb. 



CHICAGO, ILL. 



We are agents for Hansen's Butter and Cheese Color, Rentier Extract, 

also W. & R. Butter Color. 




IN 



BUTTER MAKING 

FOR YOUNG CREAMERY BUTTER-MAKERS, 
CREAMERY MANAGERS 
AND 
PRIVATE DAIRYMEN 



BY 



J. h. :Moisr:R,A.:D 

Winnetka, Illinois. 




A DANISH CO-OPERATIVE CREAMERY. 



V_ 



48637 

THE THREE FIRST 

^tiKPicar) JDai>v Schools 




WISCONSIN DAIRY SCHOOL, Madison. 



'WO COPIES RECEI 




MINNESOTA DAIRY SCHOOL, St. Anthony Park. 



wove. 188a 




^ z 



^ 



IOWA COLLEGE CREAMERY AND DAIRY SCHOOL, Ames. 



SECOND COPY, 








do not pretend to fill a "long-felt want" by publishing 
this little book. Indeed, I realize how absurd it is 
for a man who denounces the so-called "general pur- 
pose" cow to the dairymen, to publish a small "gen- 
eral purpose" book. 

Nevertheless, I hope many private dairymen as well as 
creamery men will find pointers in it which will make it worth 
their while to read it. 

If I only succeed in making the reader eager for more in- 
formation, I shall have accomplished one of my purposes, 
and the other, to make some money for myself, I trust a quick 
sale of this edition will realize. 

J. H. MONEAD. 

Wixnetka, III., September, 1899. 



CHAPTER I. 



THE MILK PRODUCTION. 



WHICH COW DO YOU MILK? 

"First, catch your hare v is the instruction given by 
a certain authority in cooking, and the buttermaker, to 
make a success of his profession, must first of all see to it 




DIDO. 

that his raw material - milk — is produced as cheaply as pos- 
sible. This is the duty not only of the home buttermaker, 
but of the creamery buttermaker as well. No creamery can 
succeed in the long run where the patrons produce milk at a 
loss. 

The question then is Which cow do you in ill-'! 

Do you milk the blocky, plump Dido, who, though she 
gave 5,562 lbs. of milk, or 216 lbs. of butter, produced the 
latter at a food cost of 18.2 cents per pound, or do you milk 
the "spare, angular cow with a deep body," like "Houston," 
who. produced the butter at a food cost of 10.8 cents per 
pound? 



In this question of Daiiy Form (compare illustration), 
first raised by W. D. Hoard, lies the main secret of profitable 
or unprofitable milk production — buttermaking. There is 
no room in this little treatise to go further into details of 
the interesting experiments reported by Prof. T. L. Haecker, 
in Minnesota Experiment Station Bulletin 35. If this bul- 
letin cannot be secured, a condensed report will be found in 
the "Patron's Bulletin.'' (See list of books advertised.) 

Some tests have also been made in Denmark, in which the 
cost of production from 200 cows varied from 15.1 cents to 
78.5 cents per pound of butter. 

These experiments show that the profitable dairy cow 
is found not only by selecting a particular breed, but also 
by paying strict attention to each individual cow. The "aver- 



ft ISMEU 




HOUSTON. 

age" cow is the curse of dairying. It requires no great in- 
telligence to see that it is better to milk six cows giving a 
good profit than to milk ten, four of which reduce if they 
do not annihilate the profit of the other six. But this is what 
is being done on seven or eight farms out of ten. 

If it is important to test the individual cows of the dairy 
breeds, how much more with the so-called general purpose 
or dual purpose cows. In my opinion it is possible for a 
breeder of beef cattle to produce a fair lot of milk "on the 
side" at a profit, but it is folly to attempt producing steers 
from dairy cows. Yet some splendid milkers may be found 
among dual purpose cows and if they stand the test, why not 
use them? 



6 



TEST ASSOCIATIONS. 



If the individual milk producers do not like to take the 
trouble to test their cows and keep an account with them, 
ten or twelve may co-operate and hire a young man to do it. 
Such a Test Association was started in 1895 in Denmark, 
and in 1898 that country boasted of forty such. If desired, 
the selection and buying of pure-bred bulls may also be made 
the object of such an Association. 

Co-operation is the only way in which the farmers can 
hold up their end of the line. 

It is, however, very little work to weigh the milk from 
each cow once a week and test it with a Babcock Tester. 
If there is no creamery nearby willing to do it cheaply, a 
good four or eight-bottle tester of the Roe pattern can be 
bought for |6.50 to $8.00. (Figure 1, shows one made 
by the A. H. Barber Mfg. Co., and the advertisement of the 
Creamery Package Mfg. Co., shows a similar one, closed). 

The spindle-legged cheap tester should be avoided. But 
testing will not be treated here in detail, as Professors Far- 

rington and Woll, in 
their book on Milk Test- 
ing, (see list of books) 
treat the subject in an 
exhaustive and practical 
manner, and every dairy- 
man should buy this book 
as well as a tester. 

As to keeping track 
of the cost of food, there 
[Fig. l.] is no need of weighing it 

out to each cow; but it is enough to make a memorandum 
now and then and note the dates when changes are made, so 
as to give a fair idea of what has been consumed during the 
year. 

As a beginning let creamery men and patrons co-operate 
and keep track of the number of cows fed (not milked) by 
each patron, so as to know the average milk yield on each farm 
at the end of the year. The difference revealed will be an 
eye-opener and prove the necessity of testing each individual 
cow. 




WHAT FEED TO USE. 

It would be absurd to attempt to reply to this question, 
which Prof. W. A. Henry, of Madison, Wis., has treated in 
his 600-page book "Feeds and Feeding" but it cannot be 
dodged altogether in discussing the economical production 
of milk. 

All food consists of various elements that are grouped 
mainly as protein, a muscle producing element, and carbohy- 
drates (including fat) — heat producing elements. Various ex- 
periments have shown that the best result is obtained 
when these are present in the food in a certain proportion 
and that it is simply waste (or nearly so), when either is given 
in great excess, just as it would be waste to use lime as 
manure on a soil already rich in lime. What this proportion 
should be is a mooted question, and the Germans propose to 
vary it according to the quantity of milk given ; suffice it here 
to mention that Prof. Woll suggests 24.5 lbs. (dry matter) 
with a proportion of 1 lb. protein to 6.9 lbs. of carbohydrates. 
This ratio is based on the actual ration given by 128 success- 
ful American dairymen, — but it seems to me that the economi- 
cal ratio (proportion) will depend somewhat on circumstances, 
that is, on the local price of the various feeds. Judgment 
must be used to decide whether, for instance, to sell oats and 
corn and buy bran and oil meal or not, and cost of freight 
and hauling must be considered. 

In our western states the carbohydrates are produced in 
excess and consequently the mistake of feeding too much of 
them is often made, as when corn is given in excess. T^ie 
rations should be balanced up by adding bran, peas, linseed 
or cotton seed meal, the latter containing over three times 
as much protein as corn and only half the amount of carbo- 
hydrates. 

Prof. T. L. Haecker has made up the following table of 
values, based on the percentage of digestible protein: 



8 

Comparative Value per Ton or Bushel, 
Feed Stuffs. when Bran is Worth 

$4.50 $6 $8 $10 $12 $14 

Bran $4.50 $6.00 $8.00 $10.00 $12.00 $14.00 

Barley 08 .11 .15 .18 .22 .25 

Corn 09 .12 .16 .21 .25 .29 

Corn and Cob Meal 08 .11 .15 .18 .22 .25 

Milton Seed 10 .13 .17 .22 .26 .30 

Oats 05 .07 .09 .12 .14 .16 

Peas 20 .28 .37 .47 .56 .65 

Rye 11 .14 .19 .24 .28 .33 

Shorts 3.60 4.80 6.40 8.00 9.60 11.20 

Wheat 12 .15 .20 .25 30 .34 

Cotton Seed Meal 11.52 15.36 20.48 25.60 30.72 35.84 

Linseed Meal 9.93 13.25 17.66 22.08 26.50 30.91 

Comparative Value per Ton or Bushel 
when Timothy is Worth 

$4.50 $6 $8 $10 $12 $14 

Timothy Hay $4.50 $6.00 $8.00 $10.00 $12.00 $14.00 

Clover Hay, Red , 10.06 13.41 17.88 22.35 26.82 31.29 

Corn Stover 2.65 3.53 4.70 5.88 7 04 8.23 

FodderCorn 3.44 4.59 6.12 7.65 9.18 10.71 

Millet Hay 5.16 6.88 9.18 11.47 13.76 16.06 

Prairie Hay, Upland ... . 4.63 6.17 8.23 10.29 12.35 14.41 

Prairie Hay, Mixed 4.50 6.00 8 00 10.00 12.00 14.00 

Sedge Grass 4.50 6.00 8.00 10.00 12.00 14.00 

If 1 lb. of bran is worth 1 cent, then 1 lb. of barley i» 
worth 0.73, corn 0.74, corn and cob meal 0.52, millet seed 
0.72, oats 0.74, peas 1.55, rye 0.84, shorts 0.8, wheat 0.88, 
cotton seed meal 2.5, and linseed meal 2.21 cents. 

He maintains that, in the west at least, the carbohy- 
drates can be obtained at a nominal cost in straw, corn- 
stalks, etc. 

Until the younger generation of farmers is educated up 
to these calculations, it is a simple matter to write to your 
Experiment Station and state what feed stuffs you have and 
their selling value as well as local prices of bran, oilmeal, 
etc., and ask for suggestions as to proper rations. Or, if you 
are — as you ought to be — a subscriber to Hoard's Dairyman — 
you simply write to that paper. 

But, and a very large BUT, we must always bear in 
mind that these chemical analyses of feeds are averages and 
may not fit your case exactly, and that the practical farmer, 
while taking hints from the chemist, will feed his cows with 
one eye on the milk pail and the other on the excrements. 
Give your cows a variety of sound feed, and if stabled, pro- 
vide a succulent food, either roots or silage, and remem- 
ber that where corn will grow no cheaper food basis exists 
than well-preserved silage. 



9 

In summer the most common mistake, which increases 
the cost of production, is to allow the cows to shrink in yield 
when pastures are getting poor, instead of supplementing 
them at once with some sort of a soiling crop. Any dairy 
farmer deserving the name should have a few acres planted 
for this purpose. If not needed it is not lost. Silage is also 
used for helping out pastures by such men as H. B. Gurler. 
Finally let me put in a word for cutting hay early and curing 
it as hay and not as straw, and for the making of oat-hay. 

These general outlines being observed and the feeding 
and watering being done at regular hours, we have done 
what is possible to produce cheap milk as far as feeding is 
concerned. 

I mention six daily rations which Prof. Woll recommends 
as good examples. 

1. Corn silage 40 lbs., clover hay 8 lbs., wheat bran 6 
lbs. and corn-meal 3 lbs. 

2. Corn fodder 20 lbs., hay 6 lbs., oats 4 lbs., shorts 4 
lbs., oil meal 2 lbs. 

3. Corn silage 50 lbs., corn stover 6 lbs., oats 6 lbs., malt 
sprouts 4 lbs., corn-meal 2 lbs. 

4. Corn silage 30 lbs., hay 15 lbs., wheat bran 3 lbs., 
corn-meal 3 lbs., cotton seed meal 2 lbs. 

5. Timothy hay 10 lbs., clover hay 8 lbs., wheat bran 6 
lbs., oats 6 lbs. 

6. Corn fodder 20 lbs., clover hay 8 lbs., oats 6 lbs., oil 
meal 3 lbs. 

INFLUENCE OF FEED ON THE RICHNESS OF MILK. 

Most farmers as well as scientists labored for years under 
the delusion that an increase in the feed, and especially in 
that rich in fat, would increase the percentage of fat in the 
milk. Later experiments have proven that this is not true 
to any extent worth mentioning. Feeding to excess or feed- 
ing very rich food may for a short time increase the richness, 
but it soon drops into the percentage normal for each cow 
and the ambitious breeder who "tests'' his cows that way 
has a fair chance of ruining them for life. 

Why! starving a cow will make her give abnormally 
rich milk, though less of it. 

Increasing the feed of a cow, not fed up to her full 
capacity, will increase the milk yield — the total amount of 
butterfat produced — but not the percentage of fat in the 



10 



milk. If this old belief were correct, we should be able to 
make "Holsteins" give "Jersey" milk! 

We want to feed all a cow will pay for — no more, no less. 

WHAT CARE DO YOU GIVE YOUR COWS? 

The right cows being secured and the right feed given at 
regular hours, we may yet lose the advantages gained if the 
cows are kept shivering in the lea of a strawstack or suffocat- 
ing in a dark, close stable. 

If she is left to shiver in fall rains and snow, the cow 
will not only utilize a large amount of her feed as a fuel to 
keep warm, (an expensive firewood, indeed), but, as experi- 
ments in Denmark have shown, she will change the composi- 
tion of the butterfat in her milk so much that the butter is 
liable to be mistaken for oleomargarine! I have no doubt 
this is the r£al cause of that lack of flavor every fall, for 
which our butter merchants blame the "frozen grass." 

There is no need of providing fancy stables. We may 
even make fairly good ones with a clay floor and the walls 
and roof of straw, if we only provide ventilation and light. 
The latter calls for the heaviest cash outlay, but sashes are 
now so cheap and the value of light of so great importance to 
the health of the cows that there is no excuse for not having 
plent}' of it. 

As to ventilation, I give a cross section of a stable 14 
feet by 36 and 8 feet high. A wooden flue or two A A is 

placed along one 

wall and made high 

enough to give 

some draft at least 

four feet above the 

ridge of the roof. 

On the opposite 

. wall are inserted 

* two or three flues 

like B B, or, if the 

wall is a double 

boarded one, the air 

may be taken in by leaving a board out between two studs on 

the outside at K (on the piece of wall shown) and another 

one on the inside at N, but in that case a board M should be 



*** 





11 

nailed in a slanting position with end pieces on either side so 
as to give the air a slant in direction of the ceiling. 

As to the size of the flues, Prof. King, of Madison, Wis., 
considers that for 20 cows, they should have a cross-section 
2 feet by 2 feet. The intake of fresh air need not be nearly 
so large, as there are always leaks at windows and doors and 
it is better to have several small intakes to prevent draught. 
This principle — air circulation without draught on the cows — 
can be applied to a straw stable as well as to the most ex- 
pensive one. 

Comfort is an important element in cheap milk produc- 
tion, and while fixed stanchion may make it easier to keep 
the cows clean, we need only observe them when lying in the 
pasture to know how cruel and unnatural their position must 
be in those "animal stocks." 

Tying them, or — if it can be afforded — one of the mod- 
ern stalls like the "Bidwell" or the "Drown" are the only 
right systems and a liberal supply of bedding will not only 
help to keep them clean and make them comfortable, but in- 
crease the manure heap, which the Danish farmers call their 
"gold mine." 

To keep a cow tied up all winter is in no way a natural 
treatment, and though it is done by many gOod dairymen 
(thus universally in Holland and Denmark), the trend is now 
to do as Mr. H. B. Gurler recommends in his "American 
Dairying," give them lukewarm water outside, and if the 
weather is fairly mild let them remain there an hour or two 
at their option. This advice should not be misunderstood as 
a defense for those farmers who turn their cows out to drink 
through a hole in the ice on the watering trough. 

The more the cow is deprived of exercise, the greater the 
need of keeping the pores of the skin open by daily carding 
and brushing. Indeed, this is not only a question of health 
(cheap milk production), but also of cleanliness (pure milk). 
It is a wonder to me that the farmer who will give his time 
willingly to keep his horse clean, begrudges it to his cows. 
It is a question of health in both cases, but in the latter it is 
also a question of health to his own family and those who 
may drink the milk, not to speak of the quality of the butter. 
Either on the farm or in the creamery, quality means dollars 
and cents. 



12 



MILKING. 



The manner in which the milking is done has also an influ- 
ence on the cost of production. Regular hours are all-im- 
portant and so is kindness. Indeed, I do not believe any one 
quite a success as a milker unless he (or she) can make the 
cow look upon him (or her) as an adopted child. 

The importance of milking the very last drop is due not only 
to the fact that the last pint is many times more valuable 
(richer in butterfat) than the first, but also to the fact that 
it helps to keep up the flow of milk and extend the milking 
period. This is especially important in developing heifers. 

Cleanliness in milking means quality in the butter. If 
the cows are cleaned and brushed an hour or so before milk- 
ing, so as to let the dust settle, the only precaution needed 
is dampening the udder with a wet cloth so as to prevent 
scales and dust from falling into the pail. Many milkers 
have the bad habit to let their fingers get wet, sometimes de- 
liberately dipping them into the milk, so as to make them 
slide down the teats. The proper way is to milk with per- 
fectly dry hands, by squeezing, not by sliding. Only in "strip- 
ping" to start the flow and to get the last drops of milk, it may 
be preferable to slide the fingers down the teats. 

It is hardly necessary to say that hands and fingernails 
must be clean and that all utensils must first be rinsed with 
cold water and then carefully washed and scrubbed — using 
soda, the excellent "Savograni" or ""Gold Dust" (never com- 
mon soap) when needed — and finally rinsed with boiling 
(not 190 or 200, but 212 deg. Fah.) water. The pails and cans 
should be easy to clean and the seams soldered perfectly 
smooth as any little unevenness in the surface makes them 
more difficult to clean. 

These rules for producing clean milk are not new; over 
a hundred years ago they were observed by the good butter- 
makers, but it remained for the last decade of this century 
to explain the reason "why," and thus make the tedious work 
easy. 

Souring of milk, and indeed most of the taints from 
which milk may suffer, have been shown by our scientists to 
be due to various bacteria. These bacteria thrive in the excre- 
ments and dirt, and they float on the dust and drop into the 
pail while milking; they abound in the little specks of dried 
milk left in the crevices in badly soldered cans in poorly 



13 

cleaned strainers, in rags used, or rather misused, for wiping 
the cans after washing (which should never be done) in dust 
gathered on the cow's hide, under the fingernails of the. man 
who milks, in fact everywhere. 

When we know this, we understand the necessity of the 
precautions hinted at, and when we know that these bacteria 
will multiply in the warm milk much more rapidly than in 
cold, we understand the value of cooling the milk as much 
as possible at once in order to deliver the milk in the best 
condition to the creamery. 

Every bacterium which is in the milk as it leaves the 
stables will multiply 23 times in two hours at 95 deg., 215 
times in four hours and 3,800 times in six hours. But if the 
milk is cooled to 55 deg. they will multiply only 4 times in 
two hours, 8 times in four hours and 435 times in six hours, 
while if chilled in ice they will hardly increase at all. 

BETTER CARE NEEDED FOR MILK SENT TO THE CREAMERY. 

It is not so hard to convince the private dairyman of the 
need of all these precautions, he will at once see their value in 
a better product — better price. But he should also be will- 
ing to acknowledge their need when sending the milk to be 
made into butter at the creamery. He is just as much in- 
terested in the final result whether the creamery be run on 
a strictly co-operative basis or by an individual. Indeed, 
as the milk has to be transported before being separated and 
the bacteria get a better chance to develop than if the butter 
is made on the farm, handling the milk for the creamery re- 
quires more care. If patrons understand this and act ac- 
cordingly, it will be easy to increase the value of our cream- 
ery butter from 1 to 2 cents a jslound, or, for the United States, 
say from three to six million dollars. 

COOLING AND AERATING. 

Experience has shown that the very best way of prepar- 
ing milk for hauling is to run it over one of the combined 
aerators and coolers. The two best styles are represented 
by Fig. 2, the "Star Cooler," and by Fig. 3, the "Champion 
Cooler." The first is arranged so as to have water, or better 
still, iced water, flowing in the opposite direction from the 
milk and will cool the milk in the most economical manner. 
Other manufactures, such as A. H. Keid Yt. Farm Machine 



14 



Co., etc., make similar coolers. The second is preferable 
where water is scarce. 





[Fig. 2.] [Fig. 3.1 

The compromise of aeration without cooling more than 
the temperature of the air will allow, will 
be far better than straining directly into 
the shipping can, and for this purpose the 
simple apparatus shown in Fig. 4 is satis- 
factory. It consists simply of a pail with 
perforated bottom into which the milk is 
strained and from there drops into the re- 
ceiving funnel. It is made by D. H. Bur- 
rell & Co., Little Falls, N. Y. 

Setting the can in cold water and aera- 
tiug by dipping is, if conscientiously done 
a great help, but the way it is usually 
done it is a delusion and a snare. 

A NEW MILK CAN. 

Attention has been drawn 
to the importance, in buying cans and 
pails, of seeing that the soldering is smooth 
and even, but even if it is, the seams remain I 
the danger point. In Fig. 4J, I illustrate | 
the very latest Danish improvement. The 
cans are made of two pieces, pressed out of 
the very best English steel plate, joined 
in the middle of the side and heavily tin- 






[Fig.4^.] 



k 



15 

ned. The cover is of one piece and the handles only are riveted. 
Dairy Councillor Boeggild strongly recommends this can in 
"Maelkeritidende" though time has not allowed its durability 
to be tested. The price for the 8-gallon size is f 3.00 in Den- 
mark, but if it is durable it would be cheap at $5.00. 

STRAINING. 

The strainers on the market are innumerable, but most of 
them are delusions and snares. "Prevention is far better 
than cure." In the first place all the fine metal strainers 
only keep the coarse dirt and chaff out, moreover nearly all 
of them allow the milk to rinse the spores and bacteria off 
the dirt as it lies caught in the meshes. Fine muslin is 
better, and light flannel is the best, as long as it is kept clean, 
and renewed when felted, so as to delay the work too 
much. I am not in favor of the so-called sanitary milk pail, 
with a small opening in the top to admit a strainer, in which 
the milking is done, the difficulty in keeping it clean counter- 
balances, in my opinion, the advantage. 

Far better will it be to cover the pail with a piece of 
light flannel or double muslin, allowing it to sag in the 
middle; four cloth pins will keep it in place. For straining 
into the shipping can or separator tank, I also prefer these 
strainers that are easy to clean, having no nooks and corners. 
The only strainer, it seems to me, on the right principle, is 
that made by John Boyd, where the milk is poured through 
a funnel and is forced up through the cloth into the strainer 
can, but even this has the drawback of being difficult to clean. 

KEEPING ACCOUNT. 

I simply suggest the following ruling for {he record of the 
individual cows. It requires two pages with 26 lines for each 
cow. In the column "For Week" you insert the "Total" milk 
yield multiplied by seven, and in that of "Pounds Butter Fat" 
the result multiplied by the percentage of fat and divided by 
100. To calculate butter yield add one-sixth to the butter 
fat. 



16 



Weekly Record of Cow No Born 

, .... Served Due 



The calf dropped 



Date of 
Test. 



MILK IN POUNDS. 


Babcock 
Test. 


Pound s 

Butter 

Fat. 


Morn- 
ing. 


Even- 
ing. 


Total. 


For 

week. 















































Remarks. 



In testing cows they should be milked at exactly the 
same hour in the evening on the test day as on the day before. 
The total milk should be weighed or measured daily in order 
to control the production, and so should that used in the 
house or for the calves. The last pointer I desire to give in 
this chapter is to suggest either the offering of premiums, as 
Mr. Gurler does, to those milkers (be they hired men or your 
own boys and girls) whose cows keep up the milk flow best, 
or making them co-partners by giving them a certain share 
in whatever the cows yield during the year over a certain 
amount. If you do this and let the milking be counted as 
■work and not as a little extra "cJiore" to be done after dark 
(sooner or later, as the field work may allow), you will find 
the cows will respond and the cost of production will be re- 
duced. 




Prof. Haecker's Ideal Calf, "Young Houston." 



17 



CHAPTEE II. 



RECEIVING MILK AT THE CREAMERY. 



THE GREATEST TRIAL. 

The greatest trials of a creamery buttermaker are at the 
weighcan. It is there he must show his experience of human 
nature, his diplomacy and his sense of justice. We will pre- 
sume that the proprietors (individual or co-operative) have 
given him the strong moral backing of a well-built, neatly 
painted creamery with neat surroundings, as well as full 
authority to reject poor milk. We will also presume that he 
has recognized the same principle by keeping the platform, 
the scales, the wall and his person perfectly neat and clean. 
(This presupposes also that he is not expected to be on a 
jump between the boiler and the receiving can). 

All this given, he has yet to show his diplomacy by treat- 
ing the various patrons in a way to suit their individual 
idiocracies, so as to obtain the desired result — pure, clean 
milk. He has yet to show his backbone and sense of justice 
by refusing to accept tainted milk, which he knows will de- 
teriorate the quality of butter, even if it belongs to the owner 
or one of the directors. He has yet to learn that the patron's 
interests are identical with his own. Every patron delivering 
milk should back up such a milk receiver, he is fighting in 
their interest, as they would lose by the acceptance of the 
tainted milk. 

TESTING MILK. 

To run a creamery on the pooling system is so absurd 

that it requires no mention. I am in reality in favor of 

having an outsider — best, a woman, receive, and take the 

samples and test the milk, but in any case the testing should 

be done openly and fairly to all and no one should do this 

work who has not carefully studied Professors Farrington 

and Woll's book on "Milk Testing." Suffice it here to say 
—2 



18 

that the better the milk has been cared for, the easier it is to 
secure a uniform fair sample. No maker can afford to juggle 
with the test or the scale either to favor certain patrons or to 
make a showing of paying more for butterfat than does a 
neighboring creamery by reading the test low or giving short 
weight. In the first case he steals from some patrons in 
favor of others, in the second case, he is simply helping his 
employe or his patrons to fool themselves and others. 

GETTING A FAIR SAMPLE. 

In testing it must be remembered that the taking of a 
correct sample is the most important part of the work and 
that when milk is left at rest only for a few minutes, the 
cream will commence to rise and it will make a difference 
whether the sample is taken from the top, the bottom or the 
center. 

With small lots, as for instance when sampling single 
cow's milk, it is easy enough to get a fair sample by pouring 
the milk from one bucket to another a few times, but this 
must not be done so violently as to make it foam too much. 
If close work is desired for composite samples (the collecting 
of two or more samples for testing at once) the "Scovell" 
tube is safest to use. By this, if the sample is taken from 
a cylindrical vessel, a proportionate amount is secured each 
time. Thus, if a cow should give 30 lbs. of 3 per cent milk in 
one milking and 15 lbs. of 5 per cent milk in the next (to 
quote an exaggerated example) the result would be exactly 
correct; whereas, if we took equal samples, the result would 
be too high. 

But the difficulty in getting a good sample is greatly in- 
creased when we come to large quantities of milk as delivered 
at the creameries. It is true that, if the milk is delivered 
every day, and has been stirred while cooling, the pouring 
into the weigh can and a few vigorous strokes with a long- 
handled dipper will enable us to get a fair sample. Yet 
patrons don't seem to realize the advantage of taking good 
care of the milk and the result is that cream clots will float 
on top. In taking the sample these must be avoided, the re- 
sult is a lower test. 

The Scovell tube is \ to 1 inch in diameter, with three 
openings and has a cap at the bottom. The tube is pushed 
gently to the bottom of the can and pressed so as to push 



19 

the cap above the openings and thus a column of milk ex- 
actly like that in the can is secured. 

For creamery work the objection is that too large a 
sample is secured and also that in doing the work — as must 
be — in a hurry, milk is apt to adhere to the outside and if 
there is any cream on top this will naturally hang on and 
part of it get mixed with the sample. Of course this can be 
avoided by holding a cloth round the tube in one hand while 
pulling it out with the other. 

An improved or modified sampler is patented by Messrs. 
Kolarik & Werder, and will soon be out on the market. This 
consists of a tube connected with a small faucet at the bottom 
of the weigh can, and provided with a series of narrow open- 
ings, forming virtually a slit on one side. A rod with a 
handle fits tight into this tube and has a groove not larger than 
will hold a suitable sample. The rod is set so that the groove 
corresponds to the slit in the tube and the milk fills the groove. 
A twist of the rod shuts the slit in the tube and allows the milk 
in the groove to run out of the faucet. If this sampler is made 
so as to be easily removed and cleaned, it seems to deserve in- 
vestigation by creamerymen. 

Another system has been used, namely to have a very fine 
hole or drip-cock in the conductor from the weigh can to the 
receiving vat to catch the drip. Experiments at Wisconsin 
Dairy School have shown this method to be very exact. 

THE FERMENTATION TEST. 

The test for fat is, however, a simple question of a little 
care and absolute honesty while the test for taint is far more 
difficult. 

When milk arrives at a temperature between 70 and 90 
degress and the receivers nose is in good working order, it is 
comparatively easy to discover taint, but when the milk arrives 
ice cold it has to be badly tainted to be detected at once. 

The receiver should take the cover off the cans personally 
so as to get the very first whiff. He should first see that the out- 
side of the can is clean and when pouring the milk into the 
weigh can he should watch the bottom and the seams of the 
can. The patron should not get huffy, but rather be pleased 
when he sees such a close examination. 

The truth is that the patron — if he does his duty — is more 



20 

likely to know when the milk is bad and should draw the re- 
ceivers attention to it. 

Even with the greatest care, tainted milk will be taken in 
and the only way to locate the trouble is to use the Fermenta- 
tion Test. When it is located visit the farm and if the com- 
bined efforts of farmer and buttermaker cannot discover the 
cause, then the same test should be applied to each cow. 

The test is simply to sterilize by boiling, some glass lubes 
5x1 inch (or else the "common sense" half pint bottles) and 
take a sample of milk in each. Keep these covered at a tem- 
perature from 90 to 110 degrees, by keeping in warm water. 
After five or six hours observe them, without shaking, every 
hour or so, note the time of coagulation and after 12 to 24 
hours see how the curd acts. If it remains one solid column 
like pure marble and on being shaken up has a pleasant, clean 
acid smell and taste, the milk is first-class. If, on the other 
hand, the curd has a large number more or less irregular holes, 
it will, as a rule, when shaken, have a stench which will con- 
vince the most skeptical patron. In Fig. 5 I illustrate the 
original "Gerber" test, in which a lamp heats the water bath. 



[Fig. 5.] 

This test will also help the private dairyman in trouble 
and indeed it is the duty of every farmer who receives a com- 
plaint from the creamery to attempt to find the cause, and in 
the last instance make this test. 

I should not be afraid of guaranteeing my butter at a 
creamery if the farmers kept a sample of their milk under this 
test and only sent me such as their wives were willing to drink 
at the end of the test. 

As to acidity, I am not so afraid of that, as long as the 
separator does not get clogged, and, unless I wanted to pas- 



21 



teurize it, the nose and tongue is guide enough without the 
aid of the Acid Test. 

At the weigh can is the weak point of co-operative dairy- 
ing, be the factory run by an individual or by the farmers, and 
not until patrons have the moral conviction that to deliver 
tainted milk at a creamery is not only to steal from the creamery- 
man, but also from their fellow patrons, not until then, I say, 
have we any hope of a perfect product from our creameries. 

Cans in transit should be protected against sun and dust, 
and in very hot weather it will be found a good thing to cover 
them with a wet blanket, as the evaporation of the water will 
cool the cans. 

To secure the desired co-operation, it is much to be pre- 
ferred that the patrons take turns in delivery instead of having 
regular milk haulers. If these have to be employed, as great 
care should be used in selecting them as by our President in 
selecting an ambassador. Unless the milk receiver knows the 
hauler to be a man of discretion, he had better not complain 
about the milk to him, but, if possible, call on the farmer in 
person, or ask him to call at the creamery. 







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22 



CHAPTER III. 



RAISING THE CREAM 



COMPOSITION OF MILK — CONDITIONS AFFECTING ITS CREAMING. 

In 100 lbs. of milk is found an average of 85.5 lbs. water, 
in which is dissolved 3.T5 lbs. casein and albumen 4.5 lbs. of 
milk sugar and 0.75 lbs. of ash. In this watery solution 
- — "serum" — 3.5 lbs. of butterfat exists in emulsion. 

The specific gravity of the butter globules is less than that 
of the serum (skim milk), that is, if a certain measure of water 
at 60 deg. weighs 1,000 lbs., the same measure of skim milk 
will weigh about 1,034 lbs. of new milk, about 1,030 lbs. of 
cream holding 25 per cent of fat, 1,002 lbs. of pure butterfat (at 
100 deg.) about 867 lbs. 

These facts explain the process of creaming, which goes 
on if milk is left at rest. The fat globules together with some 
serum rise to the top and form a layer of cream while the skim 
milk retains more or less of the fat. 

Various conditions affect this separation, notably the 
depth of the layer of milk and the temperature. It is evident 
that the thinner the layer of milk the sooner will the butter 
globules make their way to the top. 

Cooling will, as the late Prof. Arnold pointed out, affect 
the serum and make it shrink faster than the butterfat, and 
thus increase the difference in the specific gravity and cause 
the cream to rise sooner. But while milk is being heated the 
opposite result is obtained and the cream will rise more slowly. 

If, on the other hand, the temperature is stationary, the 
higher temperature is the most favorable as the butterfat ex- 
pands more (though more slowly) than does the serum. 

These facts explain why the "practical" dairymen often re- 
port various results and demonstrate the necessity of varying 
the system of setting according to the conditions ruling. 



23 



SETTING SHALLOW. 

This used to be the common system in most countries, 
whether in the large Scandinavian and German shallow wood- 
en tub, the French and English earthenware dishes, the large 
enameled cast-iron pans (Destinon), the Dutch copper basins 
or the modern tinned steel milk pan. 

The depth at which the milk is set should vary according 
to the temperature in the room, and if very warm I have seen 
it set as shallow as 1J inches, but if the temperature is 60 deg., 
the depth may be from 2 to 3 inches. The cream should be 
skimmed while the milk is sweet, but I have also got good re- 
sults, by doing it just before or at the very minute the milk is 
coagulated, and, if set in a clean 
room, free from odors, the resultant 
butter may be as fine as from any 
other system. Coagulation stops 
the rising of the cream. The cream tFlg ' ^ 

is best removed with a flat, finely perforated skimmer, Fig. 6.. 




DEEP SETTING. 



The Orange County (N. Y.) system was, I believe, the first 
by which the milk was set in cans about 20 inches deep and 
from 8 to 15 inches in diameter — round Fig. 7 or oval. They 





aS.HiE^.XV . ;> \.. i-«&'.i»~».»--''^-'- v * 



[Fig. 7.] [Fig. 8.] 

were placed in running water from springs holding a temper- 
ature of 48 to 50 deg. This is satisfactory, and wherever such 
water is obtainable the dairy should be built with a tank of 
wood or preferably of cement, arranged as shown in Fig. 8, 
letting the water enter at the bottom of one end and flow out at 
the top of the other. 

It was soon adopted in Sweden and elsewhere, and in 1864 
Mr. Swartz suggested the use of ice water; and in that case, 
unless tainted by spilt milk, the water need not be renewed 
more than once or twice a month. 



24 



This system soon 
gained ground, and its 
application is very sim- 
ple as long as a stock 
of ice (or snow) is avail- 
able. (See Fig. 9). 

Prof. Fjord made 
e x p e r iments which 
showed that the very 
best results were ob 
tained with cans 8 
inches in diameter, and 
by using plenty of 
crushed ice so as to en- 
sure a very quick cool- 
ing. 

Later Dr. Babcock 
[Flg ' 9] of Wisconsin reported 

the following average analyses of skim milk from deep setting 

at different temperatures : 




water 35°— 45° Fh 


232 


'« 48° 


287 


54—56° 


746 


58° 


949 



Per 100 lbs. of milk set 
loss by not using ice 



.065 
.514 

.717 



And also how an average loss of .086 per 100 lbs. of milk may 
be caused by not setting the milk immediately after milking. 

Meanwhile Mr. Cooley invented his cans (Fig. 10). The 
cover, like an inverted tin pan, allows the can to be fully sub- 
merged in the water while it lets the condensed vapor escape 
into the latter. The advantage of this system is the exclu- 
sion of tainted air. The creamer (Fig. 11), or if that is too 
expensive, a barrel containing such a can may be set in any- 
where, if no special dairy room is provided. These cans are 
sold with and without a tube by which the skim milk is re- 
moved from the cream. 

The advantage of the tube to the one-cow dairy is obvious, 
as the good wife may at any time withdraw a little milk with- 
out materially disturbing the creaming process. More exact 
separation of the cream is also possible than with the regular 
conical skimmer used for all deep setting cans. Yet, if there 
should be any "sediment" it would be better to skim from the 
top. Experiments have shown that these cans are no better 



25 



than the common shot-gun cans as far as the cream raising is 
concerned, temperatures being the same. 




[Fig. 10. 



[Mg. 11.] 

A good many other fancy cabinet creamers are on the 
market in which the ice water cools the cans in the upper 

compartment and refriger- 
ates the lower one, where 
cream and butter may be 
stored. Moseley & Pritch- 
ard'S (Fig. 12), and the 
"Crystal" in the West, 
"Stoddard's" and "A. H. 
Keid's" in the East, are 
amiong these. 

It is simply a matter 
of first cost, neatness, con- 
venience and insulation. 
Provided the temperature 
maintained is the same, as 
|pv good skimming can be 
done in the 60 or 75 cents 
shot-gun can, placed in 
a sawed-off' whiskey barrel 
as in the finest cabinet creamer in the market. 

While thus ice water or running water not warmer than 
50 deg., makes this system a success, it miust not be forgotten 




26 

that where warmer water than this is used, the result may 
be a loss of from 1J to 2J lbs. of butter (or nearly half) per 100 
lbs. of milk. 

Another drawback never emphasized enough in America 
is the fact demonstrated by Prof. Fjord that where all the 
milk is from cows in their last period of lactation (say from 7 
to 10 months after calving), all the chilling in the world would 
not raise all the cream, and in that case the shallow system 
seems to be better. By heating the milk to about 100 deg. just 
before setting (done in many cases by adding hot water), this 
trouble is partly avoided. 

SET ACCORDING TO CONDITIONS. 

By keeping the conditions mentioned for these two sys- 
tems in mind, we are led to modify them as the French dairy- 
men do when they set their milk 10 to 12 inches deep in 
crocks, placed in running water of about 55 to 60 deg. Thus, 
in the south, where ice is scarce and a running spring of that 
temperature, or even 65 or 70 deg. is available, the shallow tin 
pans should be placed in a trough through which the water is 
led, the depth of the milk depending on the temperature. It 
must be remembered with both the shallow and deep-setting 
system that the best result is obtained by "getting" the milk 
as quickly as possible after milking. Delay, hauling or shak- 
ing in any way will prevent creaming. Nor will cold air do 
the same work as water of the same temperature; and stone 
crocks or glass jars will not conduct the cold (or heat) as 
quickly as tinned steel or copper. 

THE DEVONSHIRE SYSTEM. 

As another distinct system, must be mentioned that of 
Devonshire, where the milk is set in pans from 4 to 6 inches 
deep for 12 hours. The pans are then placed on the stove (or 
better still, provided with a double bottom (for hot water) and 
the temperature raised to 190 deg. or not quite boiling, after 
which the pans are set in the air for another 12 hours. The 
result is a thick, heavy cream that may be removed in blocks — 
the so-called Devonshire cream. 

PRINCIPLE OF CREAMING BY CENTRIFUGAL FORCE. 

Mr. J. D. Frederiksen, in "The Dairy Messenger," explains 
the principles of the process in such a clear, condensed man- 



27 

ner, that I quote : "Tie a stone to the end of a string, take hold 
of the other end of the string and swing it around at a rapid 
rate. As the speed increases, the force with which the stone 
will pull the string increases- at a much greater rate than the 
speed, and the weight of the stone seems to increase a hundred 
fold. This is due to the centrifugal force, so-called, the ten- 
dency of the stone to fly away from the center of revolution. 

When a particle of matter is swinging round a central 
point, the force by which it presses outward from the center of 
revolution depends upon the gravity, the speed and the dis- 
tance from the center. Supposing a weight of one pound, w, 
to revolve around an axis, the distance from the center (the 
radius) being r feet, and the number of revolutions s hundred 
a minute, then the centrifugal force / =3.4xRxWxS2. Con- 
sequently, if r is one foot, the centrifugal force will be: 

For 300 revolutions a minute, 3.4x1 3.4 pounds. 
" 200 " " 3.4x4 13.6 

" 400 " " 3.4x16 54.4 

" 1000 " " 3.4x100 340 

" 5000 " " 3.4x2500 8500 " 

In other words, for 1,000 revolutions a minute, the distance 
from the center (r) being 1 foot, the centrifugal force is 340 
times the weight of the matter; r being 2 feet, it is 680 times; 
r being 3 feet, it is 1,020 times the weight, etc. Supposing the 
weight of a particle of fat in the milk to be 10 weight-units, 
and that of an equally large particle of milk serum to be 11 
weight-units, then the force by which the fat is naturally 
driven towards the surface by gravity only will be 11 — 10=1, 
while in the centrifugal machine making 1,000 revolutions a 
minute, with an average radius of 1 ft., the force will be 340x 
11 — 340x10=340. Thus the tendency of separation is increased 
340 times by the centrifugal forces, and if the speed is 5,000 rev- 
olutions per minute, the increase will be 8,500 times. This gives 
an idea of the efficacy of centrifugal creaming as compared 
with any gravity process, and also suggests the enormous 
strain to which the drum of a separator is subjected. Suppos- 
ing a stick to make a thousand revolutions a minute around its 
center in the horizontal plane, at each end carrying a pail 
with milk weighing 60 pounds, and supposing the average 
radius to be 2 ft., then the force with which each pail will pull 
the stick is 340x2x60=40,800 lbs. or about 20 tons. 

CONDENSED HISTORY OP CREAM SEPARATOR. 

Prof. Fuchs, of Carlsruhe, in 1859 suggested the testing of 



28 



milk by swinging it in test tubes. In 1864 Mr. A. Prandtl, of 
Munich, experimented with hanging cylindrical buckets with 
milk on a revolving spindle. In 1870, Rev. H. T. Bond, of 
Massachusetts, had two glass jars fixed on a spindle, revolving 
only 200 times per minute. In 1873 Mr. Jensen, of Denmark, 
had two pails revolving 400 times a minute. In 1872 Prof 
Moser showed a model in Wien, and in 1874, Lefeldt, of 
Braunschweig, showed the first large separator. It consisted 
of a drum provided with a partial cover and four vertical parti- 
tions. It was encased in a heavy mantle. 

The drum revolving 800 times a minute would keep the 
milk (220 lbs.) in a vertical position. It took 5 or 10 minutes 
to get up full speed, 20 to 30 minutes to separate and 25 to 30 
minutes to come to a standstill again. When the milk had 
resumed its horizontal position, the cream floated in a heavy 
layer on top. The milk was removed with a siphon and the 
cream drawn through a valve in the bottom of the drum, which 
was refilled and the operation repeated. In 1878 the writer 
learnt to operate this at the Kiel City creamery, with the view 
of using it where ice could not be obtained and found the 
efficiency in skimming depended on the temperature, the speed 
and the time run. 

It did not take long to improve on this crude process and 
the first move was to arrange for crowding out the cream 
when separated (as shown in Fig. 13), to the right; to the left 

the drum is 
shown at rest. 
This allowed the 
stopping of the 
drum by a brake, 
and thus short- 
ened the opera- 
i&^&! tion. But, Mr. 
[Fig - 131 Lefeldt continued 

until in 1883 he had a machine receiving the milk and discharg- 
ing the skim milk and cream continuously. 

Meanwhile other inventors did not remain idle, and as 
early as 1878 and 1879, the "Danish Weston" (so-called here) 
in Denmark and the DeLaval separators in Sweden were put 
on the market. The first had a plate just below the cover, 
with openings near the wall, and this forced the skim 
milk into the upper space, where a tube caught and dis- 





L'9 



charged it, while another tube caught the cream below the 
plate. Fig. 14a. This machine was run at 
from 2500 for the large one to 4500 revo- 
lutions per minute for the small size power j 
machine. 

It had the great advantage of being 
able to elevate the cream, if so desired, 7 
to 8 feet. 

The De Laval Separator on the other 
hand, had a smaller drum with a neck, 
Fig. 14, and there the skim milk was con- 
ducted through a tube (b) and thrown on a plate cover (B), 
while the cream rose along the neck and was thrown through 
an openiDg (e) on the plate (C). A small screw (f) regu- 
lated the amount of cream to be taken. The speed of this 
separator was 7000 revolutions per minute, but operators 
often run it up to 9000 and above. 




[Fig. 14a.] 




[Fig. 14.1 
The DeLaval Hollow Bowl Separator. 



30 



Among the numerous other machines that have been con- 
structed, I mention a Danish one called the "Alexandra," in 
England, the "Ballance" in Germany and France and "Jumbo" 
in America. The bowl rests loose on the spindle and thus 
balances itself. Fig. 15 represents the new German model. 




[Fig. 15.] 

In England the Victoria 
discharges the skim milk at 
the bottom of the bowl. 

In America Sharpless 
first copied the DeLaval, and 
later constructed the "Rus- 
sian" (Fig. 16) in which the 
bowl is provided with a steam 
turbine attachment, and is 
rotated by steam directly. 
Lately he has introduced his 
"Tubular" in which the bowl 
nearly 2 feet long and only 
four inches in diameter, re- 
volves about 22,000 times a minute, and great claims are made 
for it, but I have heard of no reliable official tests. 

The original Danish Weston have been modified and 
greatly improved by Messrs. A. H. Reid, Springer and A. H. 
Barber & Co. 




31 




In 1891, the De Laval Company adopted an improvement 
which consists of a series of discs (Fig. 17) which divide the 

milk into thin layers and 
this increases the effi- 
ciency of the machine, 
so as to place it at the 
head of all in amount 
of milk skimmed per 
horse power used and 
in close skimming. It 
was introduced under 
the name of "Alpha," 
and nearly drove the 
"Danish Weston" out of 
Denmark. Indeed, there 
are no dairy centers of 
any note where the ma- 
jority of creameries do 
L Fi s- "•] not use it. 

It is true the price is somewhat higher and cleaning may 
take a little longer, but the fact re- 
mains that with the same power no 
machine of the hollow bowl construc- 
tion has — as yet — done as good work. 

I illustrate the "Alpha Baby" N2, 

Fig. 18, but it is made in all sizes, from 

the aristocratic suburban 1 cow size, the 

"Humming Bird" capacity 175 lbs. 

per hour, price, $65.00, up to the Power 

Alpha N2, capacity 4,000 lbs., price, 

$800. In private dairies with 10 cows, 

"Baby N2" capacity, 350, lbs., price, 

$125, seems to be the most popular 

one, and in creameries the Belt Power 

Alpha Nl, capacity, 2,500 lbs., price, 

$500, takes the lead. Some of the 

sizes are steam turbines requiring no 

engine. 

Lately another improvement has 
been added, a new devise for distrib- 
uting: the milk, which increases the 

& [Fig. 18.] 




32 



capacity, and a new top bearing with springs instead of a 



rubber ring. 




[Fig- 19.] 

D. H. Burrell & Co., 
in their " Empire " and 
" Mikado " made a very 
deep bowl, shown in Fig. 
20, Mr. Lefeldt rilled his 
bowl with some curious 
celluloid tubes; the "Na- 
tional" uses cylindrical 
partitions, indented like a 
pineapple, and the "Ec- 
lipse" is the latest adver- 
tised. The " American " 
retains the hollow bow T l 
system. Some of these, to 
all appearances, infringe 
on the Alpha Patent, and 
are doing about as good 
work. It is impossible for 
me to decide the patent 
question, and I can only 
advise buyers of separa- 
tors to be careful and 



The discarding of the old 
ideas that the capacity of a sep- 
arator depended exclusively on 
the temperature, speed, diameter 
and depth of the bowl, set many 
inventors to work experimenting 
to find a substitute for the Alpha 
Discs. 

Thus, in 1893, the "U. S." 
Separator increased the capacity 
of its bowl by dividing it into 
compartments, with two in- 
ner bowls which cause a sort of 
triple current . (See Fig. 19.) 
About the same time Mr. Melotte, 
of France, suggested the inser- 
tion of a number of polygonal 
vertical partitions in the bowl. 




[Fig. 20.] 



33 , 

protect themselves by buying from reliable firms that are ready 
to protect them. 

CHOOSING A SEPARATOR. 

As to the choice of separators, no absolute rules can be 
laid down. All of them skim so as to leave not more than 
0.2, possibly 0.3 per cent of fat in the skim milk, but the extra 
loss of 0.1 to 0.2 per cent means the loss of from 1 to 2 lbs. of 
butter for every thousand pounds of milk. If the amount 
skimmed is so small that the difference in the interest on the 
original cost is enough to equal the loss of fat, then there 
would be nothing gained in paying a high price for a close 
skimming machine. But in creameries where the difference 
between the close-skimming of the separators on the market 
may make a difference of from 500 to 3,000 lbs. of butterfat, 
or, say, from $75 up to $600 a year, in that case it is cheaper 
to buy the very best, even if the old ones must be thrown 
away. 

But there are also other considerations, the durability of 
the machine, cost of repairs, ease of cleaning and power re- 
quired. Nor is a test of the skim milk enough. If the con- 
struction is such as to retain part of the cream in the bowl 
in a more or less unavailable shape, this loss should be cal- 
culated. Again, if all the skim milk is to be used for cheese 
or for human consumption, the fat left in it will have its full 
value and it matters less whether the separator leaves 0.05 or 
0.25 per cent of fat in it. If the milk is pasteurized (heated 
to 160 deg.) and run hot through the machine, the difference 
between the hollow bowl machines and the others will be re- 
duced to a minimum as far as close skimming is concerned. 

Whenever agents of rival machines are making compara- 
tive tests, care should be taken to see that the milk has the 
same temperature that the speed and the amount of milk run 
in a certain time is exactly as claimed, and that no juggling 
is done with the test. The double-neck Ohlson or the Wagner 
test bottle should be used, not the common Babcock. If you 
have a mechanical expert you can rely on, get his opinion as 
to durability of the competing machines. 

COMPARING THE VARIOUS CREAMING SYSTEMS. 

There is not a centrifugal separator on the market that 
is not far ahead of either shallow or deep-setting, even though 

— o 



34 

these, under favorable conditions, for a short time each season, 
may leave as little fat in the skim milk as do the poorest 
separators; the "average" will at best be about 0.5 per cent 
and under unfavorable conditions go as high as 1 per cent. 
Experiments made by Prof. Fjord showed that even the orig- 
inal self-skimming Lefeldt machine gave more butter as fol- 
lows: 

PER CENT OF BUTTER OBTAINED BY THE CENTRIFUGE OVER THAT 

YIELDED BY 

Ice System — May, 8.3; June, 7.3; July, 4.5; August, 3.1; 
September, 3.7; October, 18.1; November, 28.0; December, 17.8; 
January, 7.6; February, 3.8; March, 3.7; April, 4.1. 

Shallow Tubs — May, 10.4; June, 9.6; July, 13.8; August, 
11.0; September, 16.0; October, 14.9; November, 15.6; Decem- 
ber, 13.1; January, 8.8; February, 5.4; March, 6.0; April, 6.4. 

It is perfectly safe to calculate an increase of 10 per cent 
on the yearly butter yield whenever a separator is used in- 
stead of the other systems, even under favorable conditions. 

With either the other systems the cream will not rise as 
well, if the setting is delayed or the milk shaken by transpor- 
tation, but with the separator it does not matter nearly as 
much, nor will the period of lactation affect the separator 
much. We may have to reduce the flow a little — that is all. 

Tests have proved that cream and milk is purified by the 
separation which leaves a sediment on the bowl and in this 
may be found not only dirt and scales, which pass through 
the strainers, but also a considerable proportion of germs and 
bacteria, notably those of tuberculosis. 

Add to this the increased value of skim milk, when we 
are able to feed it warm as it comes from the cow, and it is 
evident that no private dairyman having 5 to 10 good cows can 
afford to be without a separator. 

CREAMING SYSTEMS THAT ARE FAILURES. 

It would not be necessary to mention these if it were nor 
for the fact that several otherwise respectable agricultural 
papers, have recently run the advertisement of several such, 
and that even dairy papers are sometimes induced to give them 
space. 

Thus we had, some years ago, the vacuum system, by which 
a small air pump exhausted the air from the milk can. This. 



■>i) 



like creaming by an electric current, was, however, a short- 
lived delusion, and so was the famous Berrigan Separator, in 
which the air pumip was used to create a pressure in the milk 
can and the milk diluted with 20 per cent of water. The Cor- 
nell and Wisconsin Universities disposed of this. The former 
reported the tests showing the percentage of fat in the skim 
milk to be: 

Laval Baby N2 0.09 

Cooley, set at 40 deg 0.29 

Berrigan Separator 0.59 

Not only was it a failure, but it was an attempt to de- 
ceive by using the word "Separator." 

Creaming by dilution was attempted 30 years ago in Den- 
mark and Germany, and many "practical" farmers reported 
good results, but that was in the ante-Babcock days. 

Drs. Martin and Peters (Germany) tried it in 1869, and 
found that while apparently more cream was raised the cream 
contained less butterfat than that from undiluted milk, thus 
explaining the fallacious result claimed. 

Every now and then during the last fifteen years our agri- 
cultural papers have passed around notices of the wonderful 
benefit of dilution, various experiment stations took up the ex- 
periments, and while not all in accord, the results were not fa- 
vorable to the process. Indeed the only experiments favorable 
to dilution that I recall are those reported in Bulletin 79, Cor- 
nell, which seems to indicate that while there is no benefit from 
diluting with cold water, some gain was observed from 
diluting with 25 per cent of water at 135 deg. But, as there 
was a considerable difference in the temperature of the diluted 
and undiluted milk when "set" and the latter had the benefit 
of the higher temperature, those experiments are of but little 
value. 

When we want to make an experiment comparing two 
methods, we must have all conditions alike, but the one to be 
tested; this is where so many "practical," and, I regret to say, 
even some of the scientific experiments fail. 

Theoretically the addition of water, temperatures being 

kept the same, should rather delay the creaming, as it reduces 

the difference in the specific gravity, but if there sometimes is 

a benefit a possible explanation may lie in its prevent! ag or 

delaying the coagulation of the fibrin discovered by Dr. Bab- 
cock. 



36 

The advertisements referred to are those of the "Hydraulic,'' 
the "Aquatic" and other "Separators" (sic) which all profess 
to be patented and consist of a large can with a faucet into 
which the dilution water is introduced at the bottom through 
a funnel or otherwise. The whole apparatus is sold for about 
four times its actual cost and farmers are misled by the term 
separator into comparing the low (?) price of $10 to $20, 
with that of $65 for the centrifugal separator. They have no 
more right to the name of separator than a shot-gun can. To 
this class belongs also the "Automatic" separator, which is 
a tube for distributing the water at the bottom of a can. A 
patent on this process is not worth the paper it is written on, 
and can only apply to some peculiar shape of the can, which 
has no influence. Any one may use a common can, and if 
he wants to introduce the. water at the bottom, have a loose 
funnel and pipe made at the tinner's. But, I presume, that 
this and other frauds will, like the "gold brick" succeed time 
and again among the "practical" farmers who won't read 
"Hoard's Dairymen," or any other paper. 



CHAPTER IV. 



SEPARATING. 



PREPARING THE MILK FOR SEPARATION. 

On the famm the milk is in its very best condition for sep- 
aration immediately after milking, and the warm skim milk 
is then at its best for feeding purposes. Indeed, where con- 
venient and where the separator is not too far from the stable 
it may be started as soon as the milkers are far enough ahead 
to keep it going and the milk may thus be strained directly 
into the separator tank, and thus save the cleaning of an extra 
vessel. If, by some accident, the supply of milk should not 
be kept up, a little water or skim milk should be run through 
the separator to drive out the cream. If the night's milk is 
not separated till morning it should be warmed to 80 or 90 deg. 
This is essential with all hollow bowl separators, but less so 
with the "Alpha," which will skim clean even at 60 deg. 

At the creameries the heating of the milk is an important 
function and is but seldom done in a satisfactory, uniform 
manner. The two principal systems used are, either heating 
the milk in a large body in the receiving vat, or passing it 
through some heating apparatus on its way from there to the 
separator. The danger of the first lies in the keeping of the 
— already old — milk at a high temperature and thus souring 
and developing bad flavors, and of the second, in the fact thav 
the fat does not take the heat as quickly as the 4k serum'' and 
thus the true temperature desired is not obtained, and also 
in the fact that no automatic regulator has been invented that 
would keep the milk from varying considerable. I have thus 
even in good creameries, observed a variation of 10 deg. with 
heaters like Fig. 21. 

THE HEATERS. 

Most of the heaters used in our American creameries are 
similar to Fig. 2-1, which represents an improvement on the 



38 




so-called "Danish Western" heaters, but unless they are made 
large enough they are not at all satisfactory. I presume their 
popularity lies iu 
the fact that it re- 
quires only a few 
inches drop from 
the receiving vat 
to the Separator. 
Similarly the "Lar- 
kin's" heater, a di- 
rect steam heater on 
the pipe conduct- 
ing the milk frc m [Fig. 21.1 
the vat to the separator, requires no drop at all and has been 
endorsed by many good makers, 

I cannot say that I like the application of direct steam in 
any manner. There is always a certain risk of contamina- 
tion even if no boiler compound makes it a certainty. 

Far better to use the heaters — even if more expensive — 
as represented by the Fjord Heater. Fig. 22. 

This consists of a 
strong wooden barrel D in 
which a tinned copper ves- 
sel c is inserted. A stirring 
apparatus k prevents the 
milk, which enters at M 
through H, from scorching 
on the side. Steam is in- 
troduced by f if exhaust, 
and e if direct steam is 
used. Condensed water es- 
capes through g. The milk 
outlet (not shown in the 
illustration) is above the 
wood. 

This, with modifica- 
tions and improvements, 
has been the common heat- 
er used in Europe and 
now elevates the milk to the separator, but inventors con- 
tinue to work on the problem of securing a uniform heating 
of all the milk to the desired temperature without scorching 




LKig. 2>.-\ 



39 



The DeLaval Company have a neat little turbine heater 
and Mr. A. H. Reid has copied the improved Danish. (Fig. 66). 
A new heater, the "Hill," 



made by the A. H. Barber 
Manufacturing Co. 

Fig. 24 is said to give 
satisfaction. The milk en- 
ters through a pipe, which 
also serves as a spindle 
on which revolves a drum 
provided with an inside 
one which keeps the milk 
in a thin layer. A steam 
jet revolves the drum and 
heats the water surround- 
ing it. If the tempera- 
ture gets too high the 
milk will overflow even if 
the steam is shut off and 
the drum is at a stand- 
still. 



Ru 



MILK INLET 



y* 



D 



*; 



♦ 



s* 



& 



** 



s 



I OVERFLOW 
IFOR WATER 



-STEAM JET 
TO REVOLVE 
4IO0LE CA» 



[Fig. 14.] 



FILTERING MILK FOR SEPARATION. 

The milk is generally strained into the receiving vat in 
a more or less, generally less, effective manner, through mus- 
lin, and if all the patrons sent absolutely clean milk, even this 
might be omitted, yet the average condition of the milk I have 
seen received at our creameries has led me to consider the ad- 
visability of filtering it. For this purpose the "International" 
Filter would be the best of those I know of, but whatever is* 
used, strainer or filter, it will be a delusion and a snare if not 
kept absolutely clean. 

In running the milk from the heaters to the separator it 
is a very bad practice to use rubber hose, and even common 
galvanized pipes should be condemned. Take exact measures 
and have copper or brass tubing, heavily tinned, made to fit the 
distance, joined with unions, and do not have any one piece 
longer than 4 feet, so as to make cleaning easy. The extra 
cost will be as nothing compared with the advantage. 



40 



CHAPTER V. 



CREAM RIPENING. 



If cream is churned perfectly sweet it will have a very 
faint aroma and an insipid taste, and the demand for such 
butter is very limited. For this reason, all those who have 
no special orders for it should ripen the cream before churning. 

NO UNIFORM RULES POSSIBLE. 

It is evident that if we desire to churn the cream at a. cer- 
tain degree of acidity (and age) our treatment of the cream 
must vary according to the system by which it was raised. 
It stands to reason that cream which has been raised for 36 
hours in a shallow pan, and perhaps not skimmed until the 
milk was loppered, need not the same treatment as that whir- 
led out of a separator within an hour of milking time. Then, 
again, that raised in ice water needs a modification in its treat- 
ment, just as cream in a separator creamery must be treated 
differently from that in a gathered cream creamery. A dif- 
ference must also be made if we churn every day or only every 
other day or once a week. 

BUTTER FLAVOR AND COMPOSITION OF BUTTERFAT. 

As indicated, the object of ripening is to develop That 
peculiar aromatic flavor which is characteristic of all fine but- 
ter. But what really causes this flavor is as yet a mooted ques- 
tion among scientists. 

Years ago when the chemists ruled the roost, the flavor 
in butter was credited exclusively to the so-called volatile fatty 
acids. Butterfat, it must be understood, consists mainly of 
Palmitin, Stearin and Olein, which may be found, more or 
less, in nearly all animal fats; butter contains, however, six 
other substances. 

Some of the "fatty acids" are volatile, and it was main- 
tained by chemists that the action of the casein and milch 



41 

sugar in the butter on these "fatty acids" developed various 
fine odors which soon turned into the disagreeable, rancid 
odor and taste. 

Later the bacteriologists claimed that the aromatic 
flavor was simply due to certain microbes, and at one time the 
hope was held forth that the dairymen could be supplied a 
"pure culture" which would provide the desired flavor. 

In this we were disappointed, and it proved true that 
the question was not quite so simple and that flavor depends 
on more than one breed of microbes. This is, in my opinion. 
a good thing for the dairymen, because if the development of 
flavor could be made such simple and exact science the cream- 
eries might as well leave buttermaking in the hands of the 
packers. 

To me — as a layman — the theories of the chemists and 
bateriologists seem to supplement each other and confirm my 
practical experience in buttermaking. It matters not to me 
whether the flavor is the result of the action of certain mi- 
crobes or that of their chemical products on certain parts of 
the butterfat, but practical experience tells us that the chem- 
ists must be right in so far that the desired flavor is developed 
in the manufacture. Pure butter oil has little or no flavor, 
sweet cream butter but a trifle more and the more we ripen 
the cream (up to a certain point) the more we increase this 
flavor. On the other hand we also know that feed and ex- 
ternal conditions have some influence on the flavor and that 
June and July butter is ahead of winter butter. 

Analyses have shown (Fleicbmann quoting Bussingault) 
that summer butter contains 40 per cent hard fats and 60 per 
cent soft, while winter butter contains 65 as against 35; hence, 
the latter is much firmer and stands up better. 

Other chemists have also shown that, for instance, feed- 
ing an excess of cotton seed meal will increase the percentage 
of hard fats and (Palmitin and Stearin) and linseed meal will 
decrease them. Hence the now well-known variation in churn- 
ing temperatures and firmness of the butter. 

Danish experiments have shown that leaving cows out in 
the fields in stormy and rainy fall weather will have the result 
that, even if they are fed exactly the same as those comfort- 
ably stabled, the percentage of volatile fatty acids is reduced 
to such an extent that English chemists suspected the butter 
to be adulterated and practical butter experts scored it low in 



42 

flavor even if the cream had been ripened to the same degree 
in both cases. (Hence, the general complaint in fall of "win- 
try" flavor on our markets). 

It seems to me that the theories of the chemists agree per- 
fectly with the experience of the practical buttermakers. 

The chemists attempted to produce a "buttefc flavor," but 
they have not been able to provide oleomargarine with the de- 
sired aromatic flavor any more than the bacteriologists. Never- 
theless, the latter have — by combining more than one breed 
of bacteria — succeeded in producing commercial "starters" 
which, when made by reliable firms, give a uniform and satis- 
factory result, but in no way better than that obtained from 
good home-made "starters." Where uniformity is of import- 
ance the commercial starters are to be recommended. We 
have Hansen's Lactic Ferment, Douglas Butter Culture and B 
41 in the market here. 

The attempt to introduce these has done a great deal of 
educational work, showing the butter makers the great im- 
portance of the ripening process, and thus in reality reduced 
the variation in flavor caused by feed, climate and period of 
lactation, but only in one case (Iowa Experiment Station) have 
tests been made resulting in the assertion that the difference 
may be wiped out altogether by careful high ripening, that, in 
other words, just as fine flavored butter can be made from 
strippers milk as from that of fresh milking cows. 

The fact remains that cream-ripening is the most import- 
ant part of buttermaking, and that, as I said years ago about 
cheesemaking, "Acidity — like salt and charity — covers a multi- 
tude of sins." 

RIPENING CREAM ON THE FARM. 

Let us now come down to the practical handling of cream 
on a small farm. A common way is to keep the cream in a 
stone jar, and if any attempt is made at ripening, to place it 
near the kitchen stove. Stone jars, if there are no cracks in 
the glazing, are all right, but not very convenient to handle, 
and especially troublesome when it is desired to change the 
temperature. Take it all in all, there is nothing better than 
a clean, heavily-tinned and smoothly soldered steel or copper 
can. In this the temperature of the cream may easily be 
changed by placing the can in a larger one or in a tub with 
water. The warmer the water the more important it is to 



43 



stir the cream so as not to overheat part of it. It is safest 
not to have the water more than 120 or 140 deg. 

When the right temperature is obtained the can should be 
placed in a box or barrel large enough to have about six 
inches insulating material (hay will do) round the can so that 
Ithe temperature may be kept from falling much, even if we 
have to keep the can in a very cold room, kitchen, damp cel- 
lars and living rooms being barred. 

When it is desired to cool it, the can is simply placed in 
a barrel of cold water and kept there, changing the water or 
adding ice as needed. 

This is the simplest and cheapest way which any one 
can desire, but if we can afford it the hay box may be replaced 
by one into which a can (large enough to hold the cream can) 
is permanently fixed keeping the insulating material in place 
and having an insulated cover. Or, in a larger dairy, the Boyd 
farm cream vat (Fig. 25) may be used. The vat is insulated 
with felting and the temperature is changed by swinging a 
tinpail (with either hot or cold water) in the cream. Or we 



/ 




[Fig. 26.] 



may have a little square or round vat made on the plan of 
creamery vats, all according to our means, as long as we keep 



44 

in mind the necessity of being able to change the temperature 
at will and maintain it without too much trouble. 

If churning only twice or three times a week, the object 
must be to keep the cream as cool as possible, up to within 
12 or 18 hours of churning time. The warm separator cream 
should be cooled before adding it to the previous lot in the 
can. 

If shallow pan cream is used the cream will be nearly ripe 
and, as a rule, will be ready to churn 12 hours after adding; 
the last batch without raising the temperature. It may in- 
deed rather be necessary to provide for cooling it so as to se- 
cure the desired churning temperature. Cream of different 
ages should never be churned together without having been 
mixed together for at least 6, better 12, hours, and it should 
be well stirred as each batch is added. 

If cold water or ice deep-setting cream is used, it may be 
kept in the same cold water tank until 12 hours before churn- 
ing and then the temperature should be raised to 60 or 70 deg. 
either in the manner before suggested or by heating the last 
cream (but not higher than 100 deg.) before adding it. If this 
is done, it is well to do a little calculating. Let us say that 
we have the cream from three milkings in all 30 lbs. and find 
the temperature to be 50 deg. and that we have to raise it 15 
deg. This is 15x30, or 450 heat units. Divide them with the 
weight of the last cream (10 lbs.) and we find that there must 
be heated 45 deg. above 65 deg. or to 110 deg. in order to get 
all to 65 deg. Remember to make sure of the temperature by 
reading the thermometer twice with 5 or 10 minutes interval. 
With separator cream the last batch should be added, 20 to 24 
hours before churning, and, as a rule, a little higher tempera- 
ture should be used, say 65 to 75 deg. If we use a "starter'' 60 
to 65 deg. may be enough. 

It will then be seen that no fixed temperature can be given. 
We want to reach a certain degree of acidity and if the original 
acidity (system of raising or age of cream or addition of a 
''starter") is the same then the temperature to be used depends, 
within certain limits, on the time we desire to devote to it. 
Personally, I prefer the given temperature for farm work so 
as to get the cream ripe for churning in 6 to 12 hours for shal- 
low and deep-setting and 18 to ?2 hours for separator cream. 



45 



CREAM-RIPENING IN CREAMERIES. 

It will, however, also depend on the facilities we have for 
cooling the cream just before churning. Thus I know cream- 
eries that use 48 hours and a temperature of only 50 to 55 deg. 
with good success, and while I consider that temperature con- 
ducive to development of poor flavors, there are creameries 
where the practical exigencies demand it on account of lack 
of cooling facilities. 

Where the very best cooling facilities exist, I would much 
prefer to hasten the ripening and use even a higher tempera- 
ture than mentioned above, let us say between 75 and 85 deg., 
which, together with a "starter" will nearly ripen the cream 
in from 6 to 7 hours and thus allow it to be cooled to 60 or 
55 deg. before bed time, and then ripen fully while cooling 
further during the night. As a rule one hour's cooling in the 
morning will then bring it down to the lowest desired churning 
temperature. 

The common cream vats used in American creameries are 
rectangular tin vats hung in a wooden, watertight tank, which 
allow for a space with hot or cold w T ater. Some of them are 
provided with space into which to put ice. See Fig. 26. Some 




[Fig. 26.] 

are made U shaped and these are better still, and others, the 
twin vats have two narrow vats in one jacket. It is evident 
that a large body of cream is only slowly heated or cooled in 
these and that constant stirring is necessary, hence we find 
that many makers are obliged — often against their better con- 



4<; 



viction — to use ice directly in the cream. If perfectly pure ice 
(made from distilled water) is used, and it is crushed fine and 
kept stirred until dissolved or nearly so, there is no harm done. 
But pond and stagnant river ice is a fearful source of all kind 
of contamination and, if it is left in large lumps without stir- 
ring the cream, will be unevenly ripened, so that this system 
of cooling should be discouraged. 

The fact is that the question of giving the creamery but- 
termaker complete and quick control of the temperature in his 
cream has not as yet been solved satisfactorily, but since the 
introduction of refrigerator machines a very great step ahead 
has been taken. Thus the cream room itself can now be kept 
at a uniform temperature of 50 to 60 deg. (instead of 70 to 90) 
and there the temperature of a large vat of cream will not rise 
or fall much during the night. 

As to the cooling in the vat various systems have been 
tried. In one creamery they tried to cool it with the air by 
having the vats without jacket, but experi- 
ence taught them what they might have 
known, that air does not conduct the heat 
(or cold) as well as water. 

Others have placed ammonia coils in 
the water space of the jacketed vats, and 
that has done fairly well, though it were 
better still to have the vats of tinned cop- 
per in which case brine could be circulated 
and the cooling done much quicker, but the 
cream must be stirred in both cases until 
the desired temperature is reached. 

Cooling the cream to ripening tempera- 
ture, even if as low as 60 degrees, is the 
simplest matter and can best be done by 
substituting an improved Baer Cooler, made 
by the Barber Manufacturing Co., for the 
conductor from the separator to the vat. In * 
this way hundreds of creameries could cool 
and aerate the cream sufficiently even with 
water. If it is made of copper the brine 
system may also be applied. In Fig. 
27 the cross-section shows the corru- 
gated surface which compels the milk 





47 



to run in the little gutters and increases the cooling surface. 
Also in p the partitions which turn the current of the water 
which flows as the arrows show on the exposed part of the 
sketch. The milk flows, of course, in the opposite direction 
and on a length of 8 feet, 2 inches drop is fully enough; indeed, 
they may be placed nearly level. 

The great trouble is to change the temperature in a large 
vat of ripened or nearly ripened cream with reasonable dispatch. 
It is done in some creameries by having an extra cream 
vat and pumping the cream to be cooled over a direct ex- 
pansion (or brine) cooler. 

I have suggested (Chicago Produce, Sept. 25, 1897) the 
use vats (holding one churning, only, say 1,500 lbs.) 
on large castors. See C. V. Fig. 28. These vats are 
in a refrigerated cream-room, cross-section of which the 
illustration represents. The cream being cooled to 
ripening temperature on its way from the sep- 
arator, is when nearly'ripe, ele- 
vated .on a large elevator and 
run over a cooler L into an 
extra vat. When churning 
time comes the vat is again 
elevated and the cream run 
through a conductor to the ad- 
jacent churn room. The ad- 
vantage is to have no pumps, 
and yet have everything on one 
floor, the disadvantage is the 
cost of elevator. The system 
[Fig, 28.] has not been tested in practice. 

Of other cream vats should 
be mentioned the Boyd vat, I 
Fig. 29, in which a coil swings 
slowly back and forth. (Mr. 
H. B. Grurler, I believe, first 
constructed and uses even 
now, one in which the coil 
hung by its four corners, is 
lifted up and down.) Hot 
or cold water or brine is 
passed through the coil. Mr. 
Boyd has no water space, [Fig. 39.] 





48 




but insulating felt around the vat. Cornish & Company, of 
St. Paul, have modified and improved this vat, as shown in 
Fig. 30, making the cooling coil revolve on a shaft. This al- 
lows the cover to remain on, which is an advantage in a warm 
room, and where it is desired to* exclude the air. Mr. Boyd 

also makes "Starter" or Fer- 
menting cans as shown in 
Fig. 25, and part of his sys- 
tem is to close up the cream 
air-tight and not stir at all 
while ripening. With perfect 
milk this is all right, but at 
our creameries where the 
milk is often far from perfect, 
L Fi * 3o i i prefer stirring and aeration, 

especially during the first hours. 

Control of temperature and ease of keeping everything 
most scrupulously clean are the most important requisites, and, 
if an acid test is used, the maker should have no difficulty in 
securing uniform results in ripening. 

As soon as all the cream is in the vat see that the tem- 
perature is right and take the degree of acidity of the cream 
and of the "Starter" if such is used, also the temperature in 
the room. Add starter as experience has taught you will be 
needed and stir thoroughly. Stir every half hour or so for the 
first 3 or 4 hours. In the evening before leaving it for the 
night, take the temperatures in cream and room as well as 
acidity of the cream. If needed, raise or lower the tempera- 
tures so as to have it right next morning. After some prac- 
tice you will soon be able so to regulate matters that you will 
not only have the right acidity but also nearly the right tem- 
perature within half an hour or so of the time you want it. 



SIGNS OF RIPENESS. 

To tell in printer's ink when cream is ripe is very hard. 
the nearest I can get is that it should have a clean, pleasant 
acid taste and smell and a smooth, even, syruppy consistency. 
so as to run evenly and smoothly from the stirring paddle and 
have a peculiar, glossy surface. But even the finest nose 
and palate may get out of order, and hence the Mann's or 
Prof. Farrington's acid test should be used in creamer- 
ies. In dairies I do not recommend it for other than 



49 




Mann's Acid Test. 



experimental purposes. To get the high- 
est flavor, Prof. McKay, of Ames, has 
found that 35 to 38 cc. is the best, 
and I have had good results between 
33 and 39 cc. The former is about 0.65 
to 0.68 per cent acid, whereas Prof. Far- 
rington recommends 0.6 per cent. 

When we speak about cc it means 
that it takes so many cubic centimeters 
of 1-10 normal alkali to bring out a pink 
color in 50 cc milk, to which has been 
added a few drops "indicator." 

I refer to the book on "Milk Testing" 
and shall only lay stress on the fact that 
the test can be used only as a guide for 
comparing our own work, and even then 
we must look out for two causes for vari- 
ation — richness of the cream and the 
weakening of the normal. In compar- 
ing with others we have these troubles 
as well as that of the variation in the 
eyesight. Hence, no rules can be laid 
down any more than for temperature 
used. 



STARTERS. 

Commercial starters have been mentioned before and the 
manufacturers give full directions for use. Remains only to 
suggest the making of a good home-made one. 

The milk used should be from a fresh-milking, healthy 
cow and extra care taken to secure it in a cleanly manner. 
Run it through the separator before the other milk (so as to 
have the machine clean), condemn the first quart or so run 
through and gather as much as needed in a carefully cleaned 
and boiled can. Or, set it in ice water for 12 hours in a "boiled" 
can, skim the cream and dip out what's needed without disturb- 
ing the bottom layer. 

Skim milk thus secured is better than new milk, but if 
either of these two skimming systems cannot be used it is bet- 
ter to use new milk. 

Regulate the temperature (in a hot water bath) to 85 or 
90 deg. and place the can in a hay box, or where the tempera- 



50 

ture will not drop below 75 deg. and leave it undisturbed until 
loppered. It should be watched so that when loppered it may 
be used soon after, or removed at once to a refrigerator or hung 
in ice water. Care should be taken not to shake or disturb it, 
so as to break the curd and let out whey. If thus chilled at 
once it may be kept in good condition if undisturbed for 24 
hours or more. 

When it is wanted for use, skim an inch of the top (as this 
may have become contaminated) and stir the rest up so as to 
have a homogeneous, smooth mass, which should have a clean, 
sharp acid taste and a pleasant aroma, and, if cut, . show a 
clean, solid face without bubbles or pinholes. If it is in any 
way tainted, condemn it and ripen the cream at a higher tem- 
perature without starter. Take care not to fall into a rut and 
use the starter automatically. This refers to all starters. 

Add the desired amount to the cream and stir well, per- 
haps a little more during the first hour or so than when no 
starter is used. 

In creameries so situated that they cannot get enough 
"perfect" milk, it may be developed by taking sufficient of the 
regular skim milk and heating it to 180 or 190 deg., keeping 
it so for 20 minutes and cooling it to about 90 deg. and adding 
10 per cent of "starter" prepared as above described. In 24 
hours there will be enough "starter" besides ten per cent to 
develop enough for next day's use with another batch of pas- 
teurized skim milk, and so on. 

If today's butter is perfect it is safe to preserve some but- 
termilk free from salt and water (by chilling in ice water imme- 
diately after churning), and use that as a starter; but, it is 
evident that if there is any fault in today's butter the butter- 
milk will perpetuate that fault even if next day's cream is 
perfect. 

There is the same objection to using part of today's rip- 
ened cream as a starter for the next batch, nor do I believe that 
cream makes as nice flavored a starter as skim milk. 

Thus "many roads lead to Bonie" even in the matter of 
"starters," and judgment must be used. I do not believe in 
using more than 3 or 4 per cent for unpasteurized cream, and 8 
to 10 for pasteurized (this will be mentioned later), but I should 
always use more starter for a very rich cream than for a thin 
one. 



5! 



CHAPTER VI. 



CHURNS AND CHURNING. 



THE THEORY OF CHURNING. 

The oldest theory of the churning process was that the 
little fat globules in the milk were covered with a membrane 
which had to be torn before the globules would adhere to- 
gether and form butter granules (pellets). This should be 
done in the churn and it was also claimed (Romanets) that the 
souring of the cream would dissolve this membrane or 
skin. This theory was up held to the last by the late Prof. 
Arnold. 

Later it was disproved in several ways by various scien- 
tists, while the practical makers went on and found that hav- 
ing the cream of a certain ripeness and temperature, they could 
as a rule rely on the butter "coming" on time. (Speaking of 
temperatures it is amusing to notice how in olden time the 
"wise women" used to drive the witches out of the cream by 
putting a red hot horseshoe in it). 

Later, again, Dr. Storck (Denmark) published the result of 
a long series of investigations, and concludes as follows : "If 
the old theory of a membrane round the globules is not 
adopted, then the only explanation is that the serum in the 
cream is split up in two parts during churning, one, contain- 
ing more albuminates, going into the butter and the other, 
containing less forming the serum of the buttermilk." 

But we needj not bother our brains about these theories, 
it matters not whether a membrane exists or whether simply 
the serum adhering to the globules is of a different composi- 
tion, though it seems to me the latter theory is indirectly con- 
firmed by Dr. Babcock, who asserts that the small amount of 
fibrin in the milk has a tendency to adhere to the globules and 
delay the creaming. 



52 

CHURNING TEMPERATURES. 

The various conditions which have influence on the 
choice of the churning temperature may be classed as follows: 

(1.) The composition of the outterfat. (a.) Different 
breeds seem to produce butter of different firmness, thus the 
Jerseys give the firmest butter and require a higher churning 
temperature — all other conditions being equal, (b.) The 
longer the cow has been in calf the more firm becomes the 
butterfat and hence the churning temperature must be higher, 
(c.) Effect of feed is illustrated in the cotton belt where ex- 
cessive feeding of cotton seed makes a churning temperature 
of 70 to 72 degrees not uncommon. 

(2.) The acidity of cream. Prof. Fjord demonstrated 
years ago that sweet cream must be churned at a lower tem- 
perature than that ripened — all other conditions being the 
same. 

(3.) The richness of the cream has also an influence in so 
far that a rich cream (say with 25 to 35 per cent fat) may be 
churned at a much lower temperature than a thin one (below 
20 per cent) and thus reduce the loss in buttermilk. This 
Mr. H. B. Gurler demonstrated first churning the former as 
low as 46 to 50 deg, while the latter cannot be churned much 
below 56 deg.; if too cold it will foam. 

(4.) Construction of the churn as well as speed and amount 
of cream in the churn should also be considered in determining 
the starting temperature, as the heat produced by the different 
mechanical actions may vary greatly. 

(5.) The temperature in the room should also be considered 
in choosing the starting temperature of the cream, and not 
only made a trifle lower in a warm room than in a cold one. 
but the churn itself must either be cooled or warmed or else 
the difference in the starting temperature must be made 
greater. It is indeed also necessary to have the finishing tem- 
perature vary a little according to that of the room. 

It is thus shown that no fixed rules can be laid down, yet 
the limits may be said to be from 55 to 70 deg. for cream test- 
ing 20 per cent or below, and from 46 to 60 for rich cream. I 
believe that when it is found necessary to use the highest tem- 
peratures the butter will be "steariny" and, as a rule, defi- 
cient in flavor. Experience will soon teach us the right one 
and as a general proposition churning should be finished in 
from 20 to 60 minutes to get the best result. 



53 



The thermometer may he wrong, indeed I have found them to 
vary 10 deg., and hence the necessity of finding the right tem- 
perature by the thermometer in use. It is well — if it can be 
afforded — to buy a standard certified thermometer at $1 or 
$1.50, and hang in the parlor in order to compare the cheap 
ones in use at various temperatures. But it should not be ex- 
posed to repeated and violent changes as that will spoil the 
best one in the course of time. Of the cheap ones I prefer a 
plain glass one (floating) to those fixed on wood or metal — 
thev are easier to clean. 




CHURNS. 

,■ I doubt if there is any other implement on which more 
patents have been taken than on the churn, thus in the states 

2,250 were taken out from 1800 to 1892, and 
yet how few new principles have been de- 
veloped. About 2000 years ago, Pliny de- 
scribed an up and down dash churn very 
much the same as the one yet made and 
sold in most countries (Fig. 31) in which just 
as good butter can be made as in the very 
latest "patent'' even though it does take 
more work. 

iFig. 31.) 

The Old Kussian Churn (Fig. 32) (from Martini's "Kirne 
and Girbe"), which is a stone jar in which the stirrer, pro- 
vided with anchor-like 
prongs, is twirled round 
and round between the 
hands, may be said to 
represent our modern 
revolving dash churns, of 
which the Danish (Fig. 
33) represents the verti- 
cal and the "Blanchard" 
V\ w the horizontal system. 

The next develop- 
ment was the revolving 
(Fig 32) barrels with various 




54 



kinds of fixed dashers; were such as the old Swiss "Grindstone" 
churn. But evolution reduced and simplified these to the end 



A 







(Fig. 35.) 



(Fig. 33.) 

over revolving barrel. (Fig. 35), and the Curtis rectangular 
churn, shown in Fig. 36, which may be said to be the two most 

popular dairy churns in 
the West, while the Davis 
Swing must be added 
for the East. The old 
churn made of the skin 
of a goat, or a hollow log, 
hung up and swung from 
a branch of a tree is rep- 
resented among our mod- 
ern chums by the "Davis 
Swing Churn," Fig. 38. 

(Fig. 36.) ° 

While in Europe the creameries generally adhere to tne 
vertical churn with revolving dashers (Fig. 33), the large box 
churn (Fig. 37), of which some are made to open like a trunk, 
(easier to clean and 
aerate, but harder to 
keep from leaking 
while churning), 
have kept the ground 
until lately, when 
the combined churns 
have taken their 
place in part. 

In 1840 Mr. Clif- 
ton introduced air 





(Fig. 38.) 



oo 



through a hollow up and down dasher and in 189G or '97, a 
Mr. Norcross introduced it through a hollow revolving shaft 
with a kind of turbine attachment, as something new and 




(Fig. 37.) 

wonderful. Neither has any more value than the innumerable 
patent (?) lightning churns. 

Next must be mentioned churning with air bubbles forced 
into The cream by an air pump, first proposed by Doehn, of 

Berlin, in 1887, and in 
1889 by Walter Cole, of 
Melbourne, Australia. I 
illustrate this system in 
Fig. 39, Rolands (France), 
and, wmile no special ad- 
vantage has been demon- 
strated, as to the me- 
chanical effect (rather the 
reverse) of this system, I 
(Fig. 39.) can but believe that for 

certain purposes (churning cream more or less tainted) it might 
have some effect in improving the quality. I understand that 
experiments lately made in Illinois have run against difficul- 
ties when tried on a large scale. 




56 



CONSIDERATIONS IN CHOOSING A CHURN. 

In buying a churn the following points should be consid- 
ered. (1.) Ease with which it is cleaned, (a.) Close grained 
hard-wood is better than any softer wood, hence white-beech 
and oak or ash is preferable to pine but in large box churns 
the element of warping must be considered, (b.) The fewer 
corners and projections, (fixtures), and the more air and light 
that can be had (large openings) the better it is. (c.) Glass 
peepholes, fixed thermometers and putty should not be toler- 
ated, with a little experience there is no need of looking very 
often, and then the cover may be removed, (d.) Of dash 
churns those with movable dashers are preferable to those 
having them fixed. 

(2.) Exhaustiveness in churning. Conditions being right for 
the churn and cream in question the exhaustiveness will as 
a rule be nearly the same, provided the time used is not less 
than 15 or 20 minutes. In all so-called lightning churns 
claiming to finish in from 2 to 5 minutes the loss of fat in but- 
termilk will be great, and the quality of the butter inferior. If 
you want to test the exhaustiveness of a churn, use it exactly 
as the manufacturer tells you and then test the buttermilk. 
If it does not show more than 0.2 for thin cream and 0.1 per 
cent for rich cream, churned at a low temperature, you may 
be satisfied. 

(3.) Power required to churn a given quantity should also 
be considered, but should give way to the other points. (4.) 
Solidity in construction. (5.) Condition in which the butter 
comes. If you have followed the manufacturer's instructions, 
the butter should come in nice, regular granules, and not too 
soft. Yet, if you otherwise like the churn you may by lower- 
ing the temperature or otherwise changing the conditions 
(speed), find it satisfactorily even if the time used is longer 
than claimed. 



57 



COMBINED SEPARATORS AND CHURNS. 

Mr. Johnson, of Sweden, first invented the "Extractor," 
Fig. 40, a separator inside of which a churn apparatus (c) 







(Fig. 40. ) 



churned the sweet cream as fast as 
separated and consequently pro- 
duced sweet cream butter. Later 
Mr. Wahlin, also a Swede, con- 
structed the "Accumulator," a simi- 
lar combination, and the latest is 
the "Radiator, 77 a wonderfully per- 
fect machine, but the product- — 
"sweet cream butter" — does not 
seem to take well on the English 
market, according to the last report 
of the Swedish Dairy Agent. 

But even if the product did sell 
well, it seems absurd to try to com- 
bine two machines which requires a 
different temperature to do good 
work. 



COMBINED CHURNS AND WORKERS. 

In this case the temperature desired is about the same 
and indeed in a warm room the advantage of being able to 
work the butter without exposing it to the air is considerable. 

Various constructions have been 
made. The first I saw (in 1893) 
was the "Owen" Fig. 41, in 
which the working part was 
removed, while churning. This 
does not seem to have come 
into use, and later the "Dis- 
brow," the "Wizard," the "Vic- 
tor" and "Barber's," all having 
fixed rollers, aprjeared. When 
there is trouble it is generally 
(Fig. 4i.) because a beginner neglects to 

follow the directions for use strictly. 




58 




The standard churn and the most popular in the West is 
undoubtedly today the "nisb'row," which is illustrated in Fig. 

42. As shown in the cross- 
sections, the rollers are in 
the center, while, for instance, 
in the "Victor," they are near 
the periphery of the churn. 
The latter is also getting 
very popular. 

Another construction 
altogether is the Sharpless 
"Squeezer," shown in a cross- 
section. Fig. 43. It con- 
sists of a revolving drum 
provided with 6 shelves 
which are pivoted so that 
when used as a churn, they 
are converging to the center 
(Fig. 43.) f f ae drum, thus serving as 

fixed dashers. When working the butter a set of cranks 
shift their position, squeezing the butter against the drum 
as it slowly revolves. 

I have not seen it work or got the opinion of those who 
have used it, but believe the ''action" should be very good 
though the power required in working must be considerable. 

I understand that D. H. Burrell & Co., of Little Falls. 
N. Y., are about to place on the market a combined churn and 
worker, in which the process of working is in full sight; the 
butter may be salted while working and removed on a tray 
without using ladles or spades. When used as a churn it is 
free from all inside fixtures. 

Considered as a churn, the natural objection which we 
have to all inside fixtures making cleaning more difficult must 
be raised, but with proper care these churns can be kept clean 
and the churning is as exhaustive and the power required (so 
I believe, though I know of no tests) is likely to be considerably 
less than with the box churn. The butterworking parr and 
its combined merits will he discussed later on. 



59 





i. 



(Fig. 42.) 



no 



HANDLING THE CHURNS. 



With a new churn, there is always a danger of the wood 
imparting a flavor to the first batches of butter. Various ways 
are taken to prepare it. I have used the following with 
pretty good success: Soak for 24 hours with cold water, 
changing it two or three times, churn for half an hour with 
hot water and some lye soda or other alkali. (Unleached wood 
ashes are very good too). Rinse and churn with hot water. 
In doing this don't forget to ventilate by opening the cover 
or the plug a little as otherwise you may have an explosion. 
Soak with sour milk or buttermilk, rinse with cold water, 
churn again with alkaline water and finally with hot and cold 
water. 

Just before churning always rinse it with hot and cold 
water, and in cleaning it rinse with cold water, then warm, and 
finally boiling water, using alkaline water now and then as 
needed. 

Lime water is a splendid thing to use and the small churns 
may be filled up with it after scalding and left with the small 
utensils in it to soak up to time of churning. In case of large 
churns, churn with 3 or 4 bucketfuls for 5 or 10 minutes and 
draw. There is no need of further rinsing, what little adheres 
will not hurt the cream. 

In creameries steam should be used instead of boiling 
water and long enough to make the wood hot enough to dry 
itself, but combined churns should, according to instructions 
from the Owatonna Mfg. Co., not be steamed, as it will hurt 
them. 

Covers should be left open and small churns placed in 
open air to dry unless filled with lime water. A churn con- 
tinually damp will soon smell musty and that is the great 
danger with our large creamery churns compared with the 
small Danish ones. 

Never fill the churn too full, as a rule it is safest to put in 
less than the manufacturers tell you. End over barrel and 
box churns should not be filled more than half, but it really 
depends on the "fall" that is left, that is, if a churn 24 inches 
deep may be half filled, one only 18 inches should not be filled 
so full, as that would give the cream a 9-inch instead of a 12- 
inch drop. 



61 

It is always safest to strain the cream into the churn and 
the coloring should be calculated according to the butter ex- 
pected. It is easy to keep track of how much milk each cream 
vat represents and use yesterday's yield for an estimate. 

There are two kinds of color in the market among those 
most used. To one belongs "Chr. Hansen's Danish," an abso- 
lutely pure Clunatto color, and "Thatcher's," a pure vegetable 
color. The other is one into the composition of which tar 
colors enter. Wells and Richardson's and Hansen's Colum- 
bian). The advantages of these two are strength, no sedi- 
ment and cheapness. In the West, Wells & Kichardson's 
has become very popular. 

Some countries (as Denmark) prohibit the use of tar colors, 
but that is done to make their butter above suspicion, not be- 
cause it is deemed dangerous. There are various kinds of 
tar colors, and if selected by a reliable manufacturer it is ab- 
surd to taalk of danger. 

The quality of oil used in the color should also be con- 
sidered as well as the brightness of the shade imparted. 

Start the churn, and do not forget to ventilate it once or 
or twice during the first minutes and then make sure of the 
temperature. 

After this, strike the right gait (given by the manufac- 
turer) keep it going steadily — do not get curious and stop to 
look at it until the regular time has elapsed or the change in 
the sound warns you that the cream is "broken." If you are 
musical a song may help you to keep time. If it should not 
come on time, stop and take the temperature, and if that is 
wrong correct it by adding hot or cold water. It is also a good 
plan to take the temperature and regulate if necessary when 
it is "broken." Then churn again a little slower, but with a 
steady motion till the granules are of the right size. Some 
makers prefer them iV others J of an inch in diameter. I 
think the latter a little too large and prefer the size between 
the two. 

CAUSE OF FOAMING. 

Sometimes if the butter does not come, the cream may 
foam and nearly fill the churn. This may be caused by (1), 
the cream being too cold (especially if a thin cream), (2) the 
churn being too full to start with, (3) too high speed b^ 
used in starting and (4) the milk being delivered from cows 



62 

just calved (biestingsj from strippers or sick cows. Some- 
times it will mend itself by allowing the cream to stand quiet 
for an hour or so, but the safest in the first cases is to divide it 
into two churnings and start fresh at the right temperature. 

DRAWING THE BUTTERMILK AND WASHING. 

When the granules are of the right size, and if salt in the 
buttermilk is not objectionable, the addition of this will make 
it draw better, but I have seldom been troubled that way and 
there is no need of losing a single granule, as a strainer, or 
better, a hair sieve, should be used in drawing. 

When this is done, about the same amount of water of 
from 50 to 55 deg. should replace the buttermilk (if the 
granules seem very soft 45 deg. may be allowed); the churn 
should be turned a few times. Unless it is desired to harden 
the granules the water should be drawn at once. It is a big 
mistake to have the butter to soak in water for hours. As a 
rule two rinsings should be enough and indeed some of the 
finest butter is made without rinsing at all, relying on the 
working to remove the buttermilk. The Danes used to do 
this, but now they rinse the granules by dipping them from 
the buttermilk with a hair sieve and then moving this gently in 
a tub of cold water, thus washing the butter only once and only 
for a minute or so. As in most other matters the best road 
lies in the middle course. 

Too much care cannot be exercised in securing pure 
water for washing the butter, and I am convinced that in 
many cases the butter is spoiled by impure water. 

If we have deep artesian wells, where no surface water 
is possible, the water is alright unless indeed it contains too 
much iron or other mineral impurities. But with dug wells 
it would really be best to boil, cool and filter the water used 
for washing. If this is too much trouble, at least filter it, 
and for this purpose the International filter is to be recom- 
mended if a smaller size is placed on the market (the one now 
sold for f 110 will filter from 800 to 1,000 gallons per hour). 

Dug wells into which the creamery or stable drainage 
has a chance to leak should be condemned, and indeed no 
creamery should be built without first providing the water 
supply and have it analyzed chemically and bacteriologically 
even if it cost from $25 to f 50. 



63 



CHAPTER VII. 



SALTING AND WORKING. 



Brine salting is popular with many private dairymen. 
After draining the buttermilk or after the first washing a 
strong brine is poured over the granules, the churn revolved, 
the brine drawn and a fresh lot of brine added. When this 
is drained, the granules are packed directly into the tub, pail 
or crock by simply pressing it with the butter ladle. This is 
a very nice way of selling brine for butterfat and if private 
customers are satisfied so much the better, but it is not an 
advisable system selling on the ojjen market. First it is diffi- 
cult to get it salty enough and if this is done by adding some 
dry salt it is very hard to salt it uniformly. 

The object of salting is to preserve the butter and improve 
the taste. This is generally understood, but less so its action 
in drawing out the buttermilk from the buttergranules ap- 
parently washed clean. In churning, the microscopical fat 
globules are joined together into the little visible granules 
and these contain a great deal of "serum" — buttermilk. The 
dry salt sprinkled over the drained granules will, in melting, 
absorb part of the serum chiefly the milk sugar solution, 
leaving most of the albuminuous matter, and the moisture is 
thus reduced with less working than is otherwise needed. 

APPLYING THE SALT. 

Some makers sprinkle half the salt in the churn revolve 
it once, sprinkle the other half, and after a while, work it 
once. In this way it is rather difficult to get uniform re- 
sults as it is hard to estimate the amount of moisture and 
the consequent loss by drainage. Nevertheless, many makers 
manage to do good work that way and while they use from 
I| to 2 ounces of salt, the butter will only retain from \ to| 
ounces, — and in this connection we must also consider the 
solubility of the salt used. If lumpy, the salt should be 
crushed and sifted. 



64 

In Denmark they work the granules very lightly and then 
weigh the butter, add the salt and work lightly again, leave 
the butter in a temperature of 50 to 60 deg. and after 2 to 4 
hours, work it the second time. I prefer now simply to 
weigh the granules and as the weight of the butter is known 
approximately, a fair idea is given of the moisture and 
more or less salt may accordingly be added to the granules. 
After stirring it in with a light touch, — the granules should be 
firm enough to stand this without adhering — leave the salt 
to dissolve partly for half an hour or so and work it lightly 
the first time. After 2 to 4 hours work it the second time 
and there will seldom be complaints of mottled butter. 

Indeed I believe it to be a fact that we are getting back 
from the once fashionable "wash, wash, no working" system 
to that of the good old "working twice." In creameries this 
weighing of the granules is impracticable and we must rely 
on our judgment as long as we do not adopt the cumbersome 
Danish system. The trouble is that few makers understand 
that it is far better to work several times a little at a 
time than to work once. They forget that the dan- 
ger of getting salvy butter is greater in the latter case, where 
the mechanical heat developed by the continuous working- 
makes the butter soft, whereas the butter regains its elas- 
ticity if we give it a rest before working it again. 

The temperature is all important. If too cold the fric- 
tion in softening it while working will make it greasy. If 
too warm it will not stand working and the moisture will be 
worked into instead of out of the butter. Between 50 and 
60 deg. (according to the composition of the fat) will be 
found right and creameries should have their worker (as well 
as churn) in a room which can be kept at that temperature. 
If the butter is left between workings in a too cold (or too 
hot) room, say in 60 lb. tubs, there is danger of the outside 
becoming too firm (or too soft) before the center is cooled 
enough and the result will be streaky butter. For this reason 
the Danes prefer to leave it in lumps of 5 to 10 lbs. at that 
stage. 

SALT TO USE. 

Years ago good dairy salt was much harder to get than 
now. Then, indeed, it had to be imported, and "Ashton," 
"Higgins," (and "Luneborg" used in Denmark) ruled the 



65 

roost, but now there are several excellent dairy salts made 
in the States, notably "Diamond Crystal" "Genesee" and a few 
others. The main thing is never to use coarse, impure salt, 
by impure I do not refer to chemical purity, which does not 
always insure it being the best. 

But even the very best brand may have been exposed in 
transit and absorbed odors or black specks may have got into 
it, so that it is safest to test it by dissolving in water and 
see if it leaves any sediment or gives a milky solution. Mr. 
Gurler, in his "American Dairying," recommends the use of 
hot water to detect taints. 

As salt absorbs odor it must be stored in a clean place 
and the careful dairyman will keep an eye on where his dealer 
keeps it. 

We often hear creamery men say: "We use such and 
such a salt (mentioning a cheap brand) generally, but when 
we put up butter for cold storage we use so and so (mention- 
ing an expensive salt). How is this? Is it all imagination? 
If not why can't they see that if the expensive salts are bet- 
ter for cold storage they are also better for every-day use. 
There may be good salts among the cheaper brands, but until 
manufacturers have proven their ability to make them uni- 
formly alike, it is safest to use those, year in and year out, 
which have been proved by years of practical tests. 

I confess that I like a salt with a grain to it, so that 
when sprinkled on the butter it does not mush like fine 
sugar on berries. I also prefer a salt which does not dis- 
solve too quickly, as I advocate working twice. 

Eight here there is a common clap trap devise used by 
salt agents when they talk about the special make-weight 
or the clear brine of their brand. A good maker will always 
study his salt and act accordingly, leaving more or less mois- 
ture, according to whether the salt is less or more soluble. 

THE WORKERS. 

Good butter has been made by working it with the hands 
and if the dainty dairymaid washes her hands and arms care- 
fully first in hot and then in cold water, there is no objection 
but, to be on the safe side, the watchword is now given: 
"Never touch the hutter with your hands." 

In small quantities butter may be worked manipulating 
—5 



r,<; 




it with two paddles, like Fig. 
45, pressing- the lump flat in a 
wooden bowl, and then rolling 
it up and pressing it endwise. 
(Fig. 45.) never rubbing it, but a small 

lever worker like Fig. 4G does not cost very much, and if 

the lever is not rolled or rubbed over the butter but used for 

pressing it, the result 

is very satisfactory. 

Another simple worker 

not sold here, but easily 

made, is shown in Fig. 

47. It consists of a 

wide board with two 

strips of wood on either 

side and a corrugated 

roller on a wooden 

shaft long enough to 

form handles and two 

round pieces of wood 

fr.vhiich keep the roller 

about half an inch off the board. The roller presses the but- 
ter into a flat corrugated piece, which is rolled up with the 

ladle and turned at a right angle 
and worked again as shown in 
Fig. 48. This also represents 
the way to work butter on the 
rotary worker, which is illus- 
trated by one of the best in the 
market, the "Embree" and a 




(Fisr. 46. ) 




(Fig. 47.) 



cross-section one of the latest 
European modifications, Fig. 50. The ''Schauble" iron 
frame worker is built on similar lines. The one most used 





( Fig. 48.) 



(Fig. 40. ^ 



()* 



in the western creameries is the "Mason," but I do not consider 
it as good as either of those illustrated. Similar workers are 
made by the various manufacturers and have kept their 
ground in spite of hundreds of modifications which found 




(Fig. BO.) 

favor as labor savers for a short time. In buying these 
workers in which the table revolves one way and the rollers 
the other it is necessary that their surface speed correspond 
exactly, if not, there will be a rubbing motion making the 
butter greasy. 

To describe when butter is worked enough is next to im- 
possible. There should not be more than between 10 and 14 
per cent water left; when a piece is broken it should show 
a granular construction like coarse cast iron, and when 
pressed with the ladle a few drops of clear brine should show. 
This is the nearest I can get, but experience will soon teach 
and the object is to avoid too much moisture on one side — 
selling water for butter — (laws regulating this are being en- 
acted in various states and countries) and too little on the 
other side making the butter difficult to spread and losing 
weight. 



USING COMBINED CHURNS AND WORKERS. 

The popularity gained by these in our western cream- 
eries is undeniable and the reasons are evidently. (1.) Sav- 
ing of labor in removing the butter from churn to worker. 
(2.) As most creameries are not provided with a special fly- 
proof room where the right temperature can be maintained, 
the keeping of the butter shut up in the churn and worker 
until ready to pack is an evident advantage. (3.) The sav- 
ing of space is another great advantage. 

Objections have been raised (1) that they are difficult to 
clean; (2) that it is very difficult to get the salt evenly dis- 



68 

tributed and hence there is a liability to mottles; (3) that the 
butter would retain too much moisture; (4) that the maker 
cannot watch it to remove specks if there are any, nor stop 
just at the right moment; (5) that some of the constructions 
would grease up several pounds of butter at each end of the 
inside gearing; (6) that they are expensive, and unless re- 
newed often would be impossible to keep sweet. 

I have virtually no practical experience with these 
churns, and have hitherto not encouraged their introduction, 
preferring to preach the providing of churn and working 
room so that the only advantage remaining would be that 
of saving labor and space. 

On the other hand a close observation of the ways in 
which it has been used by some of our best makers and the 
resultant butter has convinced me that most of the objections 
must be negatived. (1). If they are treated as suggested 
for the other churns they can be kept sweet, at least as long 
as age has not made the wood too soft. (2) By adding the 
salt (sifting it so as to have no lumps) carefully, distributing 
it evenly and letting the churn revolve a few times at the 
slow speed before setting the rollers going, an even salting 
can be secured, though a little more salt may be consumed. 
(3.) By having the granules of the right temperature and by 
working the butter twice or three times the moisture can 
be sufficiently expelled, especially if it is given 10 or 15 
minutes for every 6 or 7 revolutions and allowed to drain. 
If necessary the temperature can be lowered between work- 
ings by placing some blocks of ice on the rollers. (4.) Prac- 
tice will soon teach the maker to stop in time, and if churn, 
cream and salt are clean, there can be no specks to remove. 
(5.) This is true to a greater or lesser extent, but when 500 
or 600 lbs. are worked at once the loss is not great if care is 
taken not to pack the greasy . butter with the rest. The 
shelves should also be watched so that no lumps of butter re- 
main permanently there (escaping salting), as if incorporated 
later on they will produce mottles. (6.) They may become 
expensive if renewed often, but that is a small matter com- 
pared with the saving in labor. While personally I am per- 
haps too much of an "old fogy" to adopt the new system, it 
would be unfair not to acknowledge that with careful work 
virtually all objections must be dropped while the advan- 
tages remain. 



69 



PREPARING LIME WATER. 



Lime water is one of the safest purifiers for a creamery 
or dairy. In a creamery where there were two combined 
churns, I once had one of them rinsed the last thing with 
three buckets of lime water, and at the end of the week the 
buttermaker had to acknowledge that the one thus treated 
smelled sweeter than the other cleaned otherwise exactly in 
the same way. 

To prepare lime water get two whisky or other clean 
barrels and knock one head out, bore one hole in the side 
about 1 foot from the bottom, another 6 inches higher and 
insert any kind of cheap wooden faucets. Fill with pure 
water and dissolve some unslacked lime, say 15 or 20 lbs. 
and stir it up well during the day. Cover and do not disturb 
it until it draws perfectly clear from the lower faucets. By 
having 2 barrels, 36 hours can be allowed for settling. When 
all the clear water is drawn, add a little more lime and fill 
again and so on. After being used for the churns and other 
utensils it can be used to great advantage in rinsing the floor. 
It is cheap and does not hurt the wood as will a strong lye. 



BEWARE OF FRAUDS. 

I have referred to the tin can separators(?) for the dilu- 
tion of milk. 

I have also warned my readers against all the patent light- 
ning churns, in which it is said more butter may be obtained. 

It remains only to warn them against the old, old fraud, 
which reappears under new names', An enormous increase in 
the butter yield is secured by addition of rennet, or similar 
stuff, which coagulates the casein, and this, with or without 
the addition of extra melted butter, is incorporated with the 
butterfat, making what might possibly be called a very rich 
cream cheese, but which has no right to the name of butter. 
Fifteen years ago it was pushed under the name of "Guiness" 
process butter, and a large creamery was run in Chicago which 
was used as a decoy to sell county rights. Later "Black Pep- 
sin" was advertised for the same purpose, and now I notice 
that it is sold as ''Richards Butter Rennet." As soon as the 
papers get onto the fraud the name is changed, and, no doubt, 
it will appear under a new name again and again. 

Remember, if 100 lbs. of milk contains 4 lbs. of fat and 
you do your very best with the very best modern implements, 
you can never make more than 4.5 or 4.6 lbs. honest butter, 
and never hope to fool any buyer with more than 5 lbs., be 
the increase obtained with water or casein! 



70 



CHAPTER VIII. 



PACKAGES AND PACKING. 





FOR THE PRIVATE DAIRY. 

For the dairies the Bradley Boxes Fig. 51, holding 2, 3, 4, 
5 and 10 lbs. and packed in crates (Fig. 51a) are used a great 
deal, as well as the bail boxes (Fig. 52) holding 5, 7J, 9 and 
10 lbs. They are very good and practical packages, accepted 
by the trade, the latter chiefly in the West. 

One pound rectangular prints wrapped in parchment 

paper and sent in return 
boxes provided with an 
ice chamber. Fig. 53 is 
very popular in the East, 
(Fig. oia.) an d (packed solid) fast 

gaining ground in the West. With the return 
boxes the difficulty is to keep the trays per- 
fectly sweet, but this trouble may be over- 
(Fig. 52.) (Fig. 51.) looked when a good price is secured. If 
packed solid the 51 lb. cubical or 50 lb. rectangular box is 
most used. There are numerous other packages, such as the 
"Record" tinlined package, the "Crystal," a glass jar in a 
galvanized pail, paper boxes round (the "Gem") and square, 
etc., etc., not to forget the old stone jars, but these are not 
popular among the men who handle the butter in the large 



71 





(Fig. 53.) (Fig. 55) 

markets and should be used only for local trade or for private 
customers. Bound and square prints are also suitable and 
are made with the hand moulds shoAvn in Figs. 54 and 55. 
They should be wrapped in parchment paper or new muslin, 
never in the cabbage leaf or linen clothes of suspicious origin. 
In printing it is also important to be sure that there is 
full weight and whatever printer is used the weight should 
be tried now and then even if each lump is not weighed before 
printing. A neat scale for this purpose with a porcelain 
plate is made by Fairbank & Co. The parchment should be 
soaked in brine. 



FOR CREAMERIES AND LARGE DAIRIES. 

When more work is desired we have a great many de- 
vices — the "Nesbit," the "'Bapps Automatic," the I. X. L., etc. 

The most popular ones 
of this class — "single" 
- printers — being those 
similar to the "Lafay- 
ette, shown in Fig. 57. 
It is fixed on a table 
(indicated in dotted 
lines) and with a little 
the latayette bdttek printer. practice very fast work 

( Fi e- 57 -) can be done. 




il 



Quite another system is illustrated in Fig. 58, the "Acme/' 





(Fig. 58.) 

orginally called the "Lusted," in which 25 1 lb. or 50 \ lb. 
prints are made at one impression. Finally in Fig. 59, I 

illustrate the mold used for the Cali- 
fornia two-pound roll, the standard 
size in that market. 

Larger private dairies sending to 
the open market may safely use 10, 
20, 30, 10 and 60 lbs. tubs same as the 
(Fig 59.) creameries. 

Creameries in Eu- 
rope nearly all use the 
Danish 56 and 112 lbs. 
beech firkin (Fig. 60) 
though in some coun- 
tries the heavier oak 
may be seen. In Amer- 
ica the standard 
creamery package is 
the 60 lb. tub (Fig. 61) 
made of white ash, 
with five black ash (Fig. eo.i 

hoops. Indeed, so wedded is the trade to this package that 
any divergency, even the least, may cause a reduction in 




"3 




price. Thus it would be nearly impossible to sell Elgin but- 
ter at the market price even in ash tubs, if there were six 

hoops on them. Nor is this kind of 
prejudice altogether without a reason- 
able explanation, as the six-hoop tubs 
have been used largely by gathered 
cream creameries, and hence Elgin 
butter would at once be suspected of 
being such, and each tub would have to 
be examined as to quality. Nor would 
it look well in a carload to have some 
five-hoop tubs and some with six hoops. 
These tubs are made in sizes to hold 
(Fig. 6i.) 10, 20, 25, 30, 40, 56 and 60 lbs., the lat- 

ter being the one most used by creameries. A handmade tub 
is generally preferred, and though the machine made (staves 
tongued and grooved) are neater in appearance, they are not 
nearly so popular. The New York oak tubs are hooped with 
galvanized iron hoops. 

Boston will take spruce tubs, but they are not very 
popular in the other large markets, they look very neat in- 
deed when new, but do not come out of cold storage in good 
shape. The tub covers are fastened with various fasteners 

but the trade endorses only 
N. I and II, Fig. 62, tin straps 
fastened with half-inch wire 
nails. 

For export to England 
neat oak 110 lb. firkins used 
to be the package, but now 
the Australian square box is 
the standard. 

It is made of poplar and spruce and measures inside 12 
xl2xl2 inches and exactly 56 lbs. should be packed in it, or 
rather a little more, so as to make it hold that on arrival in 
England, no more, no less. The English trade custom de- 
mands this and will not pay for any overweight, while under- 
weight will cause no end of trouble. Various boxes have 
been made with grooves in the wood and with slats nailed on 
so as to secure air circulation between the boxes when cold 
stored. 




74 



For export to South America and other warm climes 
tin cans carefully soldered and packed in boxes with rice 
shells or dry saw dust are the best. 

Wooden packages should be kept in a clean, dry place, a 
damp storeroom may cause mouldy tubs. 

PREPARING THE PACKAGE. 

Stone and glass jars as well as tin cans need of course 
only to be clean in a "dairyological," not to say bateriological 
sense, but wooden packages requires more than this. Tubs 
and pails strong enough to stand it should be scrubbed inside 
with hot water or steamed and then soaked for 12 hours with 
cold water or weak brine and again scrubbed with fresh cold 
water or brine just before using. The water should be as 
pure as that used for washing the butter. The outside should 
be kept as dry as possible. If thoroughly steamed and then 
rubbed with salt it is said that 2 hours soaking is all suffi- 
cient. 

Parchment paper lining is getting quite popular. In 
tubs only the bottom and side should be lined and the very 
best paper soaked in strong brine for a few hours should be 
used, and the tub should always be prepared as described 
above. 

PACKING. 

Packing should be done 
while the butter is pliable 
and by pressing with a ladle 
or (in tubs) ramming with a 
"packer" (one kind may be 
seen in Fig. 60). Too much 
should not be put in the tubs 
— never more than 10 to 15 
lbs. at a time, and each lot 
should be carefully rammed 
so as to get it solid and leave 
no air spaces. To do this, 
use the packer with a slight 
slant from the center to the 
sides of the tub. This is all 
important, not only in order 
to exclude the air (which re- 
duces the keeping quality ) 
but also because it is foolish to 





75 




pack four to five pounds less in a tub than it will hold, as 
was done in the tub shown in Fig. 62a. The New York Pro- 
duce Review kindly sent me this illustration from an article 

on packing, one of the 
many interesting ones 
published by that en- 
terprising paper. In 
Fig. 62b is shown a 
tub packed rather bet- 
ter, though hardly what 
I would call perfectly. 
Ram the butter so 
as to more than fill the 
tub and strike it off 
level with the edge. 
(Fig. 62b.) Some use a wire to 

cut it with. If you w T ant to smooth it do it by press 
ing with the ladle, not by rubbing, which makes the 
butter greasy. Line bottom and sides with good parchment 
paper, leaving an even edge of about one inch, to be folded 
over the top. Put a cloth circle on the top, dampen it with 
brine and sprinkle a thin layer of salt on top of it. Fasten 
the cover with 3 or 4 equidistant tinstraps, using half-inch 
wire nails. Stencil uniformly without getting finger marks 
on the tub, weigh the tub before filling and after, marking the 
gross and tare in pencil. Reweigh the day of shipping and you 

2^> may save yourself from being unjust 
to your commission man. If the 
butter has not too much water, if 
the tub has been properly soaked, 
if you allow J lb. to \ lb. per 60 
lb tub for shrinkage, and if your 
scales are correct, you need not fear 
any deductions from your weights 
by honest commission men. In this 
connection it must be said that 
scales, especially platform scales, are 
liable to get out of order, brine will 
soon rust them; hence the one 
shown in Fig. 63 is preferable for 
weighing butter. 




(Fig. 63.) 



7<; 



SHIPPING AND MARKETING. 



In the open market dealers prefer to have no private 
stencil or trade mark on the package, and especially do they 
object to the name and address. If you use these and your 
butter is not up to the standard, leave them off, and in any 
case always notify your receiver if for some reason a ship- 
ment or part of one is not as good as usual. 

Too much stress cannot be laid on keeping the packages 
clean and protected from heat and dust in hauling to market 
or to the railway, and while waiting for the train. Too of- 
ten have I seen tubs exposed for hours to the sun on the 
station platform, and if the creamery man cannot attend 
to it himself he ought to arrange with the agent to have the 
tubs protected and not soiled in loading. 

Never contract your butter for a whole year at the quota- 
tions of a certain market. Whenever a large number of 
creameries do that, it is a temptation for the buyer to mani- 
pulate that market. Indeed, some of the Boards of Trade 
become more or less of a farce, when less than one-tenth of 
the butter from the members is put up and sold on the open 
board. If you sell at all, sell at a fixed price. 

Never ship a "sample shipment to an unknown house" 
which offers to buy it at a cent or two above the market. If 
they do not fleece you the first time, they will do so when they 
get a large shipment. They often send circulars giving well- 
known names as references without authority. 

Never try to pit two commission houses in the same city 
against each other by dividing a shipment, especially if you 
use your own stencil. 

If you have a good commission house, stick to it so as to 
give it a chance to work up a trade on your butter. 

Always insist on a prompt account of sale and remittance. 
The lack of this shows either lack of good business system, 
or a desire to run their business with your money. 

Instead of getting offended when your commission house 
draws your attention to some fault in your butter, insist on 
it doing so; follow its advice closely as to the amount and 
quality of salt, color and style of package. 

Selling direct to consumers is another matter, and is to 
be advised, as a rule, only in case the producer can comfort- 
ably deliver it once a week from his own wagon. The price 
should then be fixed, say for each month, or at least for the 



77 

six summer and the six winter months. To contract at a 
uniform price for the year, is not advisable, as in most cases 
the consumer will be willing enough to take the regular 
quantity in winter; but in summer, when he can buy it else- 
where for six to eight cents less, there is danger of trouble. 
In this case it is also wise to remember that "short accounts 
make long friendships," and make the collections regularly at 
least once a month and better once a week. 

To sell direct to consumers, who live at a distance, is 
less satisfactory, as there often is occasion for misunderstand- 
ing; yet it can be done in exceptional cases with great profit, 
and for this kind of trade some of the different fancy pack- 
ages may be used with advantage, though as a general propo- 
sition we cannot endorse any return package. But, in selling 
direct it is well to remember the extra cost, trouble and risk 
incurred, and in order to do as well as selling the whole make 
for cash to a dealer or through a commission house, it is cer- 
tainly necessary to get, at least five cents more a pound. 



to 



CHAPTER IX. 



ICE HOUSE AND REFRIGERATORS. 



EVERYBODY OUGHT TO PUT DP ICE. 

Even though ice is not as important in these days of 
separators, no buttermaker, be it on the farm or in the cream- 
ery, ought to be without a stock of ice or snow, so as to have 
complete control of temperature. Nor can the value of ice 
to the farmer's wife and family be overestimated, and when- 
ever the winter is cold enough it is not a very great job for a 
few neighbors to join together and scoop out a pond if no 
river or lake is within reasonable distance. Even if such 
pond ice is not fit to use in cream directly, it will cool as well 
as the best, and if there is plenty of snow, and it is packed 
solid by wetting it a little and trampling it, about the same 
cooling effect can be obtained from a cubic foot as from ice. 

It makes a difference only of about 5 per cent whether 
ice is gathered in thawing or freezing weather, but in stack- 
ing it is important to pack as solid as possible and fill the 
spaces with crushed ice. 

THE ICE HOUSE. 

The cost of an ice house need not prevent any one from 
having one. I have preserved ice by stacking it on a two-foot 
layer of sawdust and covering it in the same manner. I even 
left a small chamber in the center of the pile, the entrance 
being protected by two feet of straw packed between boards. 
There I could keep meat fresh for a week or more. Such an 
ice vault should not be opened more than two or three times a 
week, as otherwise the ice will melt too fast. 

This is not the best way and houses may be built to suit 
each ones purse. In this, as in other matters, co-operation be- 
tween three or four neighbors is the thing. 



70 

If the floor is absolutely tight and laid on a layer of saw- 
dust, that is the best, but it will do very well to pile it on a 
thick layer of sawdust or even straw provided good drainage 
is secured. . (Not necessarily direct drainage, but for instance, 
a layer of gravel. 

The walls (both inner and outer) should, to get the best 
result, be made of matched boards and be two feet apart and 
this space should be filled with closely packed insulating 
material. The inner wall may be dispensed with and the in- 
sulating done as the ice is piled up, but this will waste more 
material. 

Such a wall filled with dry sawdust or chaff will stop the 
air circulation even better than a whole lot of board and paper 
partitions and will, as a rule, be much cheaper in the country. 
A series of air spaces allows circulation in each and unless 
there are many of them the insulation will not be perfect, but 
they are cleaner and not so apt to get damp and musty as the 
solid sawdust or chaff which every few years must be taken 
out and dried. 

A combination of the two systems might possibly be the 
best; say 12 or 18 inches solid in the center and an inch air 
space on either side. 

The floor should slant toward the center so that the ice 
will lean that way and not, in melting, press on the walls. It 
is enough to cover the ice with a foot or so of the insulating 
material, but above this free circulation of the air should be 
allowed. If exposed to the sun it is a good thing to have a 
sort of tent roof above the regular roof so as to provide shade. 

The value of various insulating material may be ranked 
in the following order. Cotton, husks of barley, wheat or 
oats, leaves, chaff, husks of rice, wheat straw, sawdust and 
peat. All losing value if not dry. 

Under the ice in the bottom chaff, leaves and husks should 
not be used, as when damp, they easily ferment and develop 
heat. 

As to the unavoidable loss during the year by melting in 
the ice house, it is estimated that in December it amounts to 
about 45 lbs for every square foot of the inside surface and 
hence the percentage of loss is much greater in a small ice 
house than in a larger one. 



80 

Refrigerating machines have been hinted at before and 
where a new creamery is built and where ice can not be made 
virtually at the door of the creamery, a refrigerator machine 
seems to me to be advisable, but we must be prepared to spend 
at least $1,000 on it, as a too small machine is a delusion and 
a snare. We should have a brine tank in the cold storage room 
to hold the temperature during the night. There are various 
systems in the market, but for creamery use it seems the direct 
expansion ammonia system is the best, provided the coiling is 
done by experts so that there shall be no leakage. 

Liquid air has not yet been made practicable, but it has 
great possibilities. 

REFRIGERATION. 

Small double boxes may be constructed at home witk 
from 2 to 4 inches thickness of felting or 6 inches sawdust 
will do nicely, though refrigerators can now be bought at 
reasonable prices. 

Eefrigerating rooms, like good ice houses, may be built 
either way, but, as a rule, the air-space system is the simpler 
and is effective enough if there are at least five air spaces, and 
if all circulation of air from wall to ceiling and floor and from 
wall to wall is effectually stopped. Careless builders often 
make the partition a delusion and a snare by knocking holes 
in the paper when putting it up. The studs are placed at a 
distance that will allow the paper to lap over an inch or so 
and a 1 inch thick strip is then nailed firmly over the seam 
on the studs, the next paper put on, and so on until from 5 to 
7 air spaces are built up. The inner and outer walls are made 
of matched boarding. The paper should be close and air- 
tight and should not swell. Prof. King recommends the 3- 
ply giant paper made by the Standard Paper Company, this is 
acid proof. The wood used should not have a strong smell, 
like pine. 

The biggest danger is at the joining of walls, ceiling and 
floor. It is safest to fill the lower six inches of the air spaces 
with mineral wool, as it must be remembered that a leakage 
of air at the bottom is far more detrimental than at the top. 
The floor should be insulated as carefully as the sides and 
should be water tight. 

The door is a difficult problem and requires a good car- 
penter to construct it so as to fit tight and yet not swell and 



81 

stick too hard. It is always better to have a sort of entry 
room, or at least two doors so far apart that one may be shut 
before the other opens. 

It will be seen that even a refrigerator may be constructed 
cheaply, but in creameries it is well to employ an expert and 
secure perfection, as the danger from mould, not to speak of 
waste of ice, is considerable. 

Suffice it here to draw attention to a few more points. 
The ice shelve or chamber or the refrigerator coils should be 
placed near the ceiling and insulated so that no moisture will 
condense underneath and drop on the floor, but be condensed 
on the ice and be removed with the water from the ice tray 
through a pipe with a water lock. 

Circulation should be insured by a partition or false wall 
and ceiling, which if there is only one ice shelve should ex- 
tend nearly to the floor on one side and to the opposite end 
of the ceiling at the other side. If there is an ice shelve at 
both sides it should nearly reach the floor on either side and 
extend from both to nearly the center of the ceiling. In the 
latter case the hot air will pass up in the center over the ice 
which dries and purifies it, letting the cold air drop down 
at both ends of the room. 

The very best insulation, if we can afford it, is secured 
by filling space with mineral wool. Prof. Kobertson says 
that 100 lbs. will pack about 20 square feet of space six inches 
wide. _j ^jjjj 



—6 



82 



CHAPTER X. 



PASTEURIZATION FOR BUTTERMAKING. 



NOT THE SAME AS FOR CITY USE. 

When pasteurizing for butterinaking it is not necessary 
to keep the milk or cream at the temperature of 160 deg. for 
twenty, or even five minutes, unless indeed it be intended to 
hold the cream for a day or more or ship it a long distance 
before setting the cream for ripening, in which case the keep- 
ing of it hot for a longer period may be desirable. 

And this is easily explained. If the heated and recooled 
cream is inocculated at once, with a good "starter" these good 
flavors bacteria (or ferments) get a start of the few possible 
bad germs that may have survived the short heating. In any 
case it must be remembered that only "sterilization" or heating 
to 215 deg. can give us absolute security and that this temper- 
ature is incompatible with fine butter. 

On a large scale, in a creamery, the short time heating, 
which allows the use of a continuous heater, is the only prac- 
tical one. 

ON THE DAIRY FARM. 

For butterinaking' on the dairy farm I can hardly imagine 
any conditions that would make pasteurization desirable as a 
regular practice for butterinaking, and yet there might be 
cases (where weeds may taint the milk), when it should be 
tried as a remedy. Or when very small quantities of cream 
make, churning once a week desirable, pasteurization may be 
resorted to. Even so may it be used as a temporary relief until 
you discover the cause of "slimy" milk, which is generally 
due to lack of cleanliness somewhere. 

It is true pasteurization will not cure milk of a very strong, 
leeky flavor, but it will reduce that and remove many minor 
taints. 



83 




In the gathered cream system where there is no ice or 
very cold water at command, or where it is desired to keep the 
cream for gathering only twice a week. I have a good deal 
of faith in the future application of this system of preserva- 
tion. 

But once and for all understand it that pasteurization 
is no panacea for all evils nor any excuse for lack of cleanli- 
ness. Indeed, it requires a high standard of cleanliness if it is 
not to turn out a delusion and a snare. 

Any clean tin can, free from rust, preferably of a similar 
shape of the shot-gun can, will do. A stirrer made of 

smooth, clean hardwood, but 
preferable — a tinned iron rod 
with a little dasher, and a 
boiler of suitable size com- 
pletes the outfit required. 
Fig. 64 shows such a boiler 
for three regular shot-gun 
cans with the stirrer to the 

(Fig. 64.) left 

Place the boiler over the lire and when the water is about 
120 deg. set the can with the cream in the water and stir con- 
tinuously until the cream is 160 deg., remove the cream can, 
reduce the temperature of the water in the boiler to 165 or 170 
(if warmer) by adding cold water, replace the cream can with 
the cover on and keep the boiler where the water will not drop 
below 160 degs. Another way to maintain the temperature 
is to have an insulated box as mentioned in the chapter about 
starters and to place the cream can there. Keep the tempera- 
ture for 20 or 30 minutes and remove the can for cooling, or, 
if you want to make butter soon, cool it at once to 70 or 75 deg. 
and add the starter. 

A quick intensive cooling is desirable if cooked flavor is 
to be avoided and for this reason we must either have some- 
thing like the Champion or Starr cooler, or else have a can 
or tub with ice water in which to plunge the cream can and 
cool quickly to 40 or below by stirring the cream with one 
hand and the water with the other. 

If this temperature can not be obtained it may be safer 
to heat to 150 only in order to avoid a "cooked" flavor, and as 
long as we can cool quickly to 60 deg. the keeping quality of 



84 



the cream will be greatly increased and this is commended to 
patrons of gathered separator cream creameries who have 
no ice. 

IN THE CREAMERIES. 

The first pasteurizing heaters used were those illustrated 
in Fig. 22, and those interested in a description of the various 
apparatus up to 1895 will find it in my pamphlet on "Pasteuri- 
zation and Milk Preservation.'' (Since then the "Potts" pas- 
teurizer for both heating and cooling has appeared on the mar- 
ket, and it is to be recommended as the best up-to-date for milk 
and cream for city use). I have before mentioned the contin- 
uous heaters of Barber Mfg. Co. ("Hill," Fig. 24) and the De- 
Laval Co. There are several new constructions in Europe, 
none of which seem great improvement on those of 1895, of 
which the Eeid is fairly representative. (Fig. 65). 

There are two ways of doing the work, either to heat the 
new milk and run it hot through the Separator, or to heat the 

cream and the skim 
milk separately as they 
come from the separa- 
tor. 

The first course 
has the advantage of 
requiring a single heat- 
er for the work, and of 
increasing the e flfi - 
ciency in skimming of 
hollow bowl separa- 
tors, but the latter al- 
lows us to heat the 
skim milk (which, as a 
rule is not cooled, and 
(Fig.es.) hence requires a high- 

er temperature) to a higher degree than the cream. 

Practical experiences have shown that the milk at our 
creameries is seldom received in a good enough condition to 
pasteurize and yet the cream may stand it. Thus I have found 
that when the new milk showed an acidity of 14 cc by Mann's 
Test, the cream would only show 9 or 10 cc, partly on account 
of the greater proportion of fat and partly, I presume, because 




85 



many acid producing bacteria are sent to the wall of the sep- 
arator in the slime. 

For these reasons I consider that it is safer — at least, until 
far better milk is delivered — to pasteurize the cream by itself. 

Prof. Farrington draws the line of 0.2 per cent acidity, or 
about 11 cc by Mann's Test for pasteurizing for commercial 
purposes, and I feel inclined to draw a line not far from that 
even for buttermaking. It is a fact to be remembered that all 
heaters hitherto used will coat (and thus lose efficiency) just 
in proportion to the acidity of the milk and that the cooked 
flavor also increases with the original acidity. 

Nevertheless the hot skimming might be used as a club 
compelling the creameries to force the patrons to deliver 
sweeter milk, and as this really also means cleaner milk, the ad- 
vantage is obvious. 

Whatever system is used, a quick and intense cooling is 
absolutely necessary if a cooked flavor is to be avoided. For 
this purpose, the "Star," (Fig. 2), the "DeLaval" or the 

"Smith" Cooler (Fig. 66), are all 
efficient and good. And so are the 
direct expansion coils or brine coolers, 
made by A. H. Barber. 

But all these coolers require a con- 
siderable drop, and if this is to be 
avoided, I know of no better coolers 
than the improved "Baer," made by 
the Barber Co., shown in Fig. 27, and 
set up in Fig. 67, in connection with 
a centrifugal heater, suggested and 
(Fig. 66.) used by me, but now superceded by 

the Hill heater (Fig. 24). These coolers may be made any 
length and three 10 feet lengths will only require a total drop 
of 1 foot, and the first heat can be taken out by using the con- 
densing water from the refrigerator (say at about 78 or 80 
deg.) in the first length, ordinary water (say 50 to 55 deg.) in 
the next, and, if desired, to cool very low orine in the last length 
which should then be made of copper. 

In the matter of cooling for practical buttermaking, I am 
decidedly opposed to the bacteriologists, who from a (justi- 
fiable) scientific standpoint, insist on cooling in a closed vessel 
like the "Bussell" or "Potts" pasteurizer. 




86 



I have seen too great improvement in the cream after this 
combined cooling and aeration to give it up, and must insist 
on recommending either of the above-mentioned or similar 
coolers. It goes without saying that the room must be clean 
and the air pure where they are used. 




(Fig. 67.) 
THE BODY OF PASTEURIZED BUTTER. 

It used to be deemed a necessity to chill the pasteurized 
cream first and then reheat it for ripening, but I have found 
equally good results by simply cooling to ripening temperature 
(70 to 75 deg., and then adding the starter) as long as this is 
done quickly. 

But when ripe, or nearly so, it is absolutely necessary to 
chill it and keep it for at least a couple of hours at a tempera- 
ture between 44 and 48 deg., the latter being not too cold to 
start churning if the cream is rich. If this is done the body of 
pasteurized butter will be fully equal to the unpasteurized from 
the same cream. Indeed, in some experiments made in Kansas 
it scored a little higher, and the trouble of the makers who 
have not got good body has been that they did not understand 
this or else did not have the needed control of the tempera- 
ture. 



WHAT TEMPERATURE TO USE IX HEATIXG. 

Personally I have never tried to heat to more than 155 or 
165 deg., and once when I had 170 deg. I got a cooked 
flavor in the butter, which, however, disappeared a week later. 
But that was in experimenting with hauling hot cream, 
it had been allowed to cool partially (to 138 or 140 deg.') in the 



87 

jacketed cans for 2 to 3 hours, while skimming and hauling it 
the 13 miles to the central creamery where it was cooled at 
once. 

Recent reports of Danish experiments convince me that 
the higher temperature cannot have been the cause. 

Hitherto the Danish creameries, 90 per cent of which pas- 
teurize, have kept within the limit of 170 deg., but in order 
to check tuberculosis a law was enacted in June, 1899, that 
all skim milk and buttermilk not used for cheese, should be 
pasteurized and the temperature of 185 deg. was deemed neces- 
sary for the continuous heaters. 

Before passing the law experiments were made by the gov- 
ernment expert with heating the cream, (out of the same lot) 
to 167 and 185 deg. Out of nineteen cases, the judges found 
the butter from the cream heated to 185 deg. better in eleven, 
equal in six, and poorer in three, and though the variation was 
but small, the high heat showed the best keeping quality. 

Other tests were made comparing 167 with 190 deg. Here 
9 were better, 4 equal and 6 poorer from the high temperature, 
but in the second judging 11 were better, 6 equal and 2 poorer. 
The cooked flavor was obs^rvabl^ at first, but disappeared in 
a few days, but great stress is laid upon quick cooling. 

Do I advise pasteurizing for our creamery butter? For 
export, YES, most emphatically; for home trade, No, not if 
we look to the immediate return. The extra expense and 
trouble and the slightly reduced yield (which may be estimated 
to increase the cost of making from ^ to 1 cent per pound) does 
not pay in a market that does not seem to appreciate the value 
of uniformity to that extent. 

But if we look to the future general good of the American 
Dairy Industry, I have to say yes here also, and hope for its 
introduction. 



88 



CHAPTER XI. 



RETURNING THE SKIM MILK. 



SKIM MILK WEIGHER. 

Various devices, all more or less complicated, have been 
patented by which the patron receives a check at the weigh 
can and this allows him to take his share only of the skim milk. 
Several worked quite satisfactorily, but have been given up 
as too complicated and none have, as yet, stood the test of 
years of experience. One of the simplest in construction is the 
"Hill" (made by the Barber Mfg. Oo.), which does not weigh, 
but measures the milk. I should prefer to hire a boy or girl to 
stand by a weigh can and scale. No doubt the problem will 
be, even if it is not already solved in some way, and the just 
division of skim milk provided, as this question causes more 
friction than anything else. It must be left to each creamery 
whether to keep a patent check weigher in order and clean 
or hire to boy to weigh the milk. The skim milk tank and 
weigher should be cleaned every day as carefully as the re- 
ceivivg vat. 

HEATING SKIM MILK. 

In Europe the skim milk is heated in the more expensive 
apparatus described elsewhere, but the comparatively few 
creameries in the states, who heat the skim milk, use steam 
direct from the boiler or exhaust. 

A simple device for the latter is to place a can in the skim 
milk vat and let the skim milk be pumped into the can and 
overflow while the exhaust steam heats it in the can. Various 
other more or less complicated devices are used. 

Heating this way cannot be recommended. Even with 
direct steam there is a dilution of about seven per cent, and 
with exhaust there must be more. However, it is as much as 



89 




(Fig. 69.) 



we can expect to do as long as the farmers do not seem to 

realize the full value of skim milk. 

In heating a vat of milk or water with direct steam, the 

noise may be reduced and a current created by applying the 

steam as shown in Fig. 69. Have the 
blacksmith close up one end of a short 
nipple (N), so as to leave only a small open- 
ing (s), insert this in a common T and ap- 
ply steam at (S) ; this will suck the milk or 
water from (m), and force it out at (e), 
creating a lively current in the vat. 

But whatever heaters are used, those 
continuous heaters general in Europe or 
the direct steain, experience has taught us 
that the milk is liable to foam over- 
flowing the tank and preventing the filling 
of the cans in a satisfactory manner. 

The very latest device to overcome 
this trouble, recommended by Dairy Ex- 
pert Boeggild. of Denmark, is that patented 
by C. Mikkelsen, shown in Fig. 68. The 

skim milk vat is made of heavy tinned steel plates with angle 

iron, round the top edge. This allows the clamping of the cover 

firmly and 

tightly. I n 

the cover is an 

opening into 

which fits the 

half cylinder 

which is pro- 
vided with 

two dashers 

revolving on a 

shaft driven (Fig. 68.. 

with a cord pulley. The skim milk enters the vat through 

a closed pipe and the foam rises against the cover, where 

it is caught by the dashers and thrown against the cylinder, 

thus releasing the air which escapes through the ventilating 

pipe. 

To secure full protection against tuberculosis, the milk 

should be heated to at least 185 deg. This is now compulsory 




90 



in the Danish creameries. A test has been invented by Dr. 
Storch, by which the authorities can quickly and easily de- 
termine whether this has been done. The residue in the sep- 
arator must also be burned. 



CHAPTER XII. 



RUNNING BOILERS, ENGINES AND SEPARATORS. 



Dairy schools, dairy papers and books are all very weak 
on these points, and we greatly need a manual written in a 
clear style. There are handbooks on engines and boilers, but 
none popular enough written with special reference to cream- 
eries. 

I do not feel competent to fill this want. It would take 
a 300-page book to treat the subject exhaustively, and I know 
of only one man who could do it, and that is Mr. Frank Baer, 
with the De Laval Separator Co., to whom all buttercmakers, 
including the "pen and ink" one owe many pointers. 

I just give a few hints. 



BOILERS. 



Always have the boiler of nearly double the capacity of 
the engine and do not grudge at a few dollars extra, but get the 




(Fig. 70.) 

best. For creameries the old standby "the built-in tubular." 
like Fig. 70 is the best. If the smokestack is built in front the 



91 



top should be insulated, but if it is desired to have 
the smokestack at the other end, it costs but little more 
to lead the smoke back over the top, and this will act as an 
effective covering. In small skim stations and dairies the 
tubular upright (Fig. 71) is the one to choose, tnough it is much 
more difficult to keep clean. 

Never buy a second-hand boiler without having it exam- 
ined by an expert. 

Before starting a boiler examine the safety valve and steam 
gauge (which should be at zero when the water is cold), the 
try cocks and the glass gauge. 

Never pump cold water into a hot boiler or blow it off 

under pressure. If the 
water should be low 
(which it never ought to 
be) find out if it is below 
the flues, and then bank 
or cover the fire with 
ashes or fresh coal if no 
ashes are at hand, or 
draw at once. Don't 
touch safety or any other 
valves, and under no cir- 
cumstance turn on the 
feed until the boiler is 
partly cooled. 

The water having 
been analyzed, consult 
an expert as to boiler 
compound, but potatoes 
or rice will, as a rule, be 
(Flg . 71 .) good enough,, and not 

hurt the boiler as many compounds do. 

To keep it clean let out about 2 inches of water every 
morning before starting the fire and wash out at least once a 
month. If flues gather scale scrape off. It is said that r 6 
inch loses 15 per cent and J-inch 60 per cent of the fuel value. 

Leaks should be stopped at once to prevent corrosion even 
so leaking valves where the drip hits the boiler. As soon as 
blisters appear, examine carefully and have them patched or 
trimmed. All parts of the boiler exposed to the fire should be 




92 

kept perfectly clean and flues well swept, especially where 
wood or soft coal is used. 

Mr. Krebs says in the "Dairy Messenger:" "In firing with 
fine coal a thickness of three or four inches is ample; when 
greater the combustion is imperfect, wasting fuel and prevent- 
ing the full power of the boiler from being developed. A thin 
fire, sparing and frequently renewed, is attended in every way 
by the best results. The fuel should be heaviest at the sides, 
they having a greater supply of air, on account of the spaces 
unavoidably left between the fuel and the walls. Do not fire 
with large lumps. Boilers are often injured by unequal ex- 
pansion and contraction, caused by a strong fire on one side 
while there is a draft of cold air through an open door on the 
other. 

"If your boiler steams too fast, close your dampers and 
shut off the draft. Never throw open your fire doors when it 
can be avoided nor keep them open longer than is absolutely 
necessary. It is injurious to the boiler and wasteful of fuel." 

(It is a good plan to arrange the grate door so that when 
it is open the damper is partly closed). 

"For boiler feed a small power pump, driven by belt from 
the shafting is the best. It consumes less steam than a direct- 
acting steam pump, is cheaper and more reliable. It should 
be fitted so that it can be worked by hand also. 

"Injectors and inspirators are frequently used for feeding 
boilers. They have the advantage that they are cheap, and 
that they impart some heat to cold water where this is used 
for feed. They cannot handle warm water, and sometimes get 
out of order and will not feed, and as this is often caused by 
slight derangements of parts which it takes an expert to re-ad- 
just, they often cause trouble. I for my part have had more 
trouble with half a dozen inspirators and injectors than with 
dozens of feed pumps, and have a positive ill-feeling against 
them. If you want to hear about their virtues you had better 
go to some agent for these goods; they will tell you a different 
story. It is nevertheless a handy instrument but a little 
tricky, and it is always wise to have a pump in reserve should 
the injector prove balky. 

"The water used for the boiler should be clear, pure and 
soft, as free from lime, magnesia or other foreign matter as 



93 




(Fig. 72.) 



possible. If it is taken from a stream that is apt to be muddy, 

make a little 
basin large 
enough to give 
the water a 
chance to settle. 
It will save its 
cost over and 
over again. Be 
most careful not 
to allow any 
swill or sour 
drainage to mix 
with the water you use. It will pit the iron and eat out the 
tubes in a short time. This is also sometimes the case with 
water from other sources, such as drainage from mines and 
even from apparently perfect springs." 

ENGINES. 

It is also economy to have the engine at least 25 per cent 
larger than actually needed. In choosing, simplicity, dura- 
bility and steadiness should be considered, and a good gov- 
ernor is very important. Again I quote Mr. Krebs, who rec- 
ommends one made by the Straight Line Engine Co., Syracuse, 
N. Y., (Fig. 72): 

"The piston in an engine should be an easy fit, so as to 
move with little friction, and at the same time it should be 
steam tight. 

"If the back cylinder cover is removed, little steam should 
escape if you place the engine on the front center, at which 
point the valve ought to admit steam to that end. Again 
place the engine on three-fourth stroke and turn on steam; 
here the slide valve ought to close both ports, and if the valve 
is tight no steam will escape into the cylinder or from the ex- 
haust pipe. Should steam escape in quantities your engine 
needs repairs, in which case you will have to get a trained 
mechanic to face and bed your slide-valve or refit the piston, 
as untrained people generally make bad, worse. 

"The escape of steam in the positions mentioned might 
also be caused by the eccentric working loose or having 
shifted. The angle of advance if the eccentric for ordinary 
slide valves should be such as to open the steam-port when the 



94 

piston is at the end of the stroke, and the length of the valve- 
rod should be adjusted to give the valve equal opening at both 
ends." 

Oil sufficiently, but do not slop it on the iioor. Wipe the 
engine when stopping for the day and keep it bright and clean. 
Take a pride in it ! 

Before starting see that the governor is in good order, the 
belt not too tight nor too slack, that the engine is level and 
firmly bolted and that all boxes and shafting as well as pins 
and screws are snug and tight, that the exhaust is open and 
the crank not on the dead center, and turn on steam slowly. 
Watch bearings closely in the beginning, and if a hot-box 
should develop and plenty of oil does not relieve it, stop and 
loosen it a little and try to finish your work. You may have 
to stop long enough to cool and polish before starting. If there 
is a grease cup on the crank and it is kept filled, it will seldom 
heat. A little plumbago added to the oil is also claimed to be 
a good thing for a hot-box. 

Knocking or hammering may also be due to the piston 
touching the heads, to the fly-wheel being loose, to loose keys 
or slack nuts. Worn bearings may be filed on the edges so as 
to fit. 

Always look over belts and everything in the afternoon, 
so as to be ready for the morning work. A leaky valve or 
union left to drip day after day is a "dead give away" of the 
maker as a careless one. Here as elsewhere, "a stitch in time 
saves nine." 

Belts should be wide enough and long enough and pulleys 
large enough to allow them to pull without being too tight. 
They never work as well in a vertical as in a slanting, or better 
still, horizontal position. The lower side should be the pull- 
ing one. See Fig. 73. If they slip apply a little belt grease 

(not too much), 

and keep them 

soft with a coat 

of if ' now and 

then. Only in 

(Fig.|73 ) ^emergency 

should powdered rosin be used. Protect leather belts against 

moisture; if that is impossible use rubber. 

A common fault in creameries is too light shafting. It is 
poor economy. 





95 



RUNNING THE SEPARATOR. 



The separator, running at the high speed it does, is a deli- 
cate piece of machinery and requires more care than is usually 
given to it, which often does not exceed that given a chaff-cut- 
ter or threshing machine. For the hand separators, some of 
the following pointers for running power separators hold good. 

See that your separator is level and follow the directions of 
the manufacturer closely. Before starting be sure that they are 
put together right, that in the "Alpha" the riglet plates are 
in the right order in the right bowl and the right bowl in the 
right frame. 

Watch all parts liable to wear such as the bearings and 
the rubber, which should be renewed whenever it loses its elas- 
ticity. The treads in the bolts in the plate that holds down 
the rubber ring, should be watched as the loosening of this 
plate may cause an accident. In putting a new rubber ring 
in the upper bearing a little of it may get squeezed under the 
plate and this may cause the loosening of the screws. 

See that all oil cups are filled with the very best oil and in 
good working order. 

Don't forget to fill the bowl with water and to start 
slowly. Mr. Leighton, in the "Chicago Dairy Produce," from 
which some of these pointers are taken, says that not less than 
five minutes should be used, and that when several separators 
are to be started he prefers to, put on all the belts and start the 
engine slowly. 

While the ear may be a guide to a musical buttermaker in 
guessing within a thousand or so revolutions per minute, never 
neglect to use the speed indicator now and then. - 

If there is a stoppage in the milk supply, drive the last 
cream off with skim milk or water, and if it is going to last half 
an hour or so — stop. If only for a short time, keep up the 
speed and let a small stream of water run through. 

Mr. L. also thinks that about 10 drops of oil per minute 
should be enough and that if it takes 30 or 40 drops, it is time 
to send the separator to the repair shop. 

Sometimes the machine does not skim clean, and milk is 
found in the frame. (I have seen the latter, or rather smelt it 
stinking). Try the bowl with water without the cover on and 
hold a dry piece of paper in front of it and you will soon know 
if the bowl leaks, but it is by far more common that the bowl 



96 

is not set right, and hence a slight turn on the set screw below 
the lower spindle will raise or lower it. 

At other times the supply is too small and consequently 
a richer cream is made, but more fat is left in the skim milk. 
Each machine should be run up to its capacity, and this should 
not be left to guess work. 

Have two cans and let some one push them under the 
spouts, when you give the word with watch in hand, and pull 
them out after 1 or 2 minutes and weigh the cream and milk r 
then you know what you are doing. Mr. Baer tells me that 
more operators lose fat by running too little milk than any 
other cause. 

TREMBLING MEANS LOSS OF BUTTERFAT. 

As soon as the machine trembles, most operators think 
the bowl is out of balance, whereas in most cases it is caused 
by the bearings being worn and there can be no doubt that 
hundreds of creamery owners or managers incur heavy repair 
bills by not renewing the worn bearings in time. Duplicates 
should be kept even if the outlay appears heavy at first. 

Carelessness in handling the bowl, especially in washing, 
will often bend the spindle a trifle and then the bearings will 
wear double quick. In hand separators curiosity often leads 
the owner to unscrew the spindle covering. In replacing it 
they do not get it to fit right and when screwing the cover on 
bend the spindle against the cog wheel. 

But there is no end to the ways in which the operators 
get into trouble ; most of them can be avoided by following 
directions of the manufacturers strictly, and not touching 
screws, one has no business with. When in trouble write 
direct to the manufacturer describing carefully all the symp- 
toms. 

Don't be tempted to ouy a cheap oil "just as good," buy 
either the "Renowned engine oil," or the "De Laval separator 
oil." 



97 



CHAPTER XIII. 



ORGANIZING CREAMERIES. 



CO-OPERATIVE. 



The co-operative creameries are the best wherever the 
members have learned to co-operate in the true sense of the 
word, have found the right man to manage, and trust him. The 
lack of these essentials is the cause of their downfall in, alas, 
too many cases. 

But even at their best, a single co-operative just as a single 
individual creamery, will find it hard to compete with the large 
creamery companies which run from ten to one hundred cream- 
eries and have systematized the work of producing uniform 
butter at one end and seeking a market for it at the other. 
These creameries are in reality an extension of co-operation, 
and have relation to the single creamery similar to the latter 
relation to the private dairy. 

Nevertheless I believe in the ultimate success of the co- 
operative system, though it may require modification of our 
present laws to allow it to embrace the combination of several 
co-operative creameries under one management. 

As soon as it is found that the owners of at least 400 cows 
(within a distance of four to five miles of the intended cream- 
ery site) have agreed to join and deliver the milk, they 
should organize, and, while listening to what creamery pro- 
moters may have to say, make independent investigations. 

As a rule they will be able to get good advice from the 
Agricultural College of their own state, and it is a good plan 
to send a committee of investigation to some successful co- 
operative creamery, but never should they accept the invita- 
tion to do so at the expense of a smooth-talking agent. 

The preliminary expenses should be subscribed in cash by 
the would-be members, but, as a rule the needed capital can be 



98 

obtained from the local banker, securing it by joint notes or 
by the directors' individual notes and payable from a fund 
created by retaining a certain amount, generally five cents per 
100 lbs. of milk, out of the dividend. 

Suggestion for constitution and by-laws may be found in 
Profs. Farrington-Woll's book on Milk Testing, but it may be 
wise to consult a lawyer so as to be sure of the state laws. 
I shall only give the hint that unless the directors leave most 
of the details in management to the secretary or manager, it 
is by far the best not to have too many directors. 

In rendering account to the patrons of any creamery it 
seems to me that the only right way is to give all possible in- 
formation, say something like this: 

STATEMENT FOR THE MONTH OF , 1900. 

Total milk received, lbs ; butterfat, — lbs. ; 

butter made, — —lbs.; (Name); 

delivered, — lbs. of rnilk; testing, per cent, 

or lbs. butterfat at cents per lb., $ . 

INDIVIDUAL CREAMERIES. 

If co-operation is not desired to the extent of building 
and running the creamery, it is an easy matter to induce some 
individual or company to build one, provided you can agree 
to deliver the milk from 300 or 400 cows. In that case sub- 
scribe the cows and a cent or two per cow to pay for advertis- 
ing in the dairy papers, and you will soon have propositions 
enough for a creamery. The milk should be paid according 
to test and the price fixed according to some market — New 
York or Elgin. The cost of making will vary from 2£ to 5 
cents, according to amount of milk delivered. 

COMBINATION SYSTEM. 

The trouble with the individual creamery is that no one 
can afford to put up a good brick building with cement floor, 
etc., and take the risk of patrons leaving. For this reason I 
am in favor of the farmers putting up at least the building and 
then letting it with or without machinery, if they don't want 
to run it themselves. The rent should depend on price paid 
for the milk and according to the quantity of milk delivered 
and be free if the average is less than 3,000 lbs. 



99 

A similar system obtains in Kansas and Nebraska, where 
large companies build and equip large central creameries, and 
then offer to put up skim stations all around for a certain sum. 
The farmers agree to sell their cream and pay for the skim 
station in that way, and if, after a certain time, they do not 
want to sell cream any more they own the building and may 
change it to a creamery. 

GATHERED (SEPARATOR) CREAM CREAMERIES. 

This system of co-operative creameries was, with few ex- 
ceptions, the general before the advent of separators, and late- 
ly there has here and there been a tendency to return to it, 
adopting the hand separator on the farm. 

One great factor in this tendency has been the poor con- 
dition in which the skim milk is returned from most of the 
separator creameries, but where the new milk is delivered in 
a good condition so as to allow the heating of the skim milk 
to 185 deg., the main objection falls to the ground, and take 
it all in all, I do believe I am safe in advocating the whole 
milk creamery wherever from 6,000 to 10,000 lbs of milk per 
day can be secured within a radius of 4 or 5 miles, and it is 
hauled every day all the year round. • 

Where the milk has to be hauled from 10 to 20 miles, 
where the farmers will deliver only every other or even every 
third day, the hand separator system is in its place, in spite of 
the much greater investment in say 100 hand separators over 
and above that of one or two power separators, (an invest- 
ment about seven times as great requiring interest and amorti- 
zation), in spite of the extra labor of running 100 machines in- 
stead or one or two. And there are other conditions that may 
make this system desirable, such as where most of the farm- 
ers lay stress on calf-raising— be it pure-bred dairy breeds or 
any kind of beef bred where milk is more or less a side issue. 
But, in order to make this system a success, it is abso- 
lutely necessary that the cream be handled in the proper man- 
ner or the result will be a deteriorated product unless the 
cream is hauled every day, and in that case the saving in 
hauling is but small. 

Ice or very cold water and its effective use in cooling the 
cream immediately as it comes from the separator to ^0 degrees 
or below is the demand I make, as, while the holding of the 



100 

cream at a temperature of 50 to 55 deg. delays its souring 
somewhat; it may also in the 3ong run develop a bitter flavor . 

If this perfect cooling is obtained it may be hauled only 
twice a week, if not, it is better to stop cooling at about 60 
deg. and have the cream collected before it is too sour. 

Or pasteurization (see Chapter X) may be adopted. 

It takes but a very small cooler to cool the cream from 
a hand separator. As a rule it will be sufficient to collect 
the cream in a can of not more than 4 to 6 inches in diameter 
and place this can in a larger one filled with ice or with a flow 
of very cold water. In order to get some aeration of the 
cream I should prefer to conduct it from the separator to the 
cooling can in an open gutter some 3 or 4 feet long and if more 
effective cooling is desired this gutter might be placed in a 
water tight trough filled with ice. 

The fresh batch of cream should be cooled before adding 
it to the previous one. 

If in .a larger dairy, effective use of water or ice is desired 
the more expensive coolers illustrated elsewhere are, of 
course the best. 

There is no need of running the separator by hand if a 
tread power can be afforded and it is an advantage to get the 
bull exercised in that way. 

The objection that by this system the small farmer who 
has only 2 or 3 cows can hardly afford to buy a separator, may 
be overcome by co-operation either by paying a neighbor for 
the use of his or by 3 or 4 farmers joining together and buying 
one. In Belgium there are co-operative dairies where the 
"creamery" (?) is provided with a hand separator and the 
patrons own from 1 to 3 cows each. 

Protection of the cream from heat and dust in hauling is 
a necessity that goes without saying. 

THE SKIM STATION SYSTEM. 

There is another way in which the milk hauling may be 
reduced in sparsely populated districts and that is Skim Sta- 
tions. 

Here a centrally located factory (at best at a railroad 
center) is provided with the very best facilities for handling 
cream, such as Kefrigerator Machine, etc., etc., and the cream 
is shipped from the Skim Stations located along the railroad 



101 

lines. This system is good wherever the stations are provided 
with facilities for cooling the cream properly, but where this 
is lacking the suggestions given for hand separator creameries 
should be followed. This system seems to grow in favor, and, 
where rightly managed, it is undoubtedly the best. 

But whatever system is adopted, the milk producer and 
the creamery operator should remember that unless they co- 
operate and work for mutual interest, the system will — sooner 
or later — prove a failure. 



CHAPTER XIV. 



CREAMERY BUILDINGS. 



SITE AND SURROUNDINGS. 

In making a choice as to location, having made sure of 
the cows, the following points should be considered. (1.) A 
supply of good water. (2.) Possibility of proper drainage. 
(3.) Absence of disagreeable odors. (4.) Central location 
(central as to milk supply, not geographically) preferably at 
a junction of roads. (5.) Nearness to railroad station and 
ice supply. 

A good substantial macadamized drive way and yard 
should slope from the building. If a dug well is to be used 
the greatest care should be taken in preventing surface water 
and drainage from getting into it; the only safe supply is an 
artesian well. 

Too often the location is made a matter of compromise 
between patrons who try to get it near their own farms in- 
stead of finding the best place for the creamery. 

THE BUILDING. 

The foundation should be made of stone and started below 
the frostline. The floor should either be good smooth flag- 
stones or hard, glazed bricks, both laid in cement, or a good 
concrete foundation for a Portland cement floor. A poor 
cement floor is a delusion and a snare. Wooden floors should 



102 

be made of 2-in Georgia pine either beveled and corked like a 
ship's deck, or matched and leaded. Soak with hot linseed 
(boiled) oil before putting in use. The walls of the best mod- 
ern creameries are made of brick, preferably hollow brick, 
but in any case with J-inch air space in the center. The in- 
side walls should be finished with cement plaster or some of 
the patent waterproof plasters. If of wood, I prefer inside 
lining of oiled Georgia pine up and down without any bead 
and at least two air spaces lined with good paper. 

The windows should, as much as possible, be on the north 
side and provided with screens, Venetian blinds and in the 
north, with storm sashes. 

The roof should have a steep pitch and is best made of 
slate, but shingles boiled in a copperas solution will do. Tin 
roofs are alright for the boiler room, but too warm for the 
creamery proper, and if used, should be painted white. The 
ceilings should be double with air space. The smoke stack 
should be made of brick and rather be 10 feet too high than, 
as they generally are, 20 feet too low. 

As to construction for small creameries where one man 
has to attend to boiler and engine, separators or churns, as 
well as to receive the milk, the one level system is the best. 

The churn floor should be lowered enough to run the 
cream from the vats into the churn. 

Unless one has a self-lifting heater a pump must be used, 
and if so, the best one is the Danish, Fig. 74. Similar ones 
are sold here, such as the "Ideal," by the Creamery Package 
Mfg. Co., Chicago, and they are comparatively easy to clean. 
Of pitcher pumps I have seen some made to order for a large 
creamery company that could be taken completely apart and 
cleaned. 








(Fig. 74.) 



103 

The pump is a dangerous tiling in a creamery, and hence, 
where the location allows it and the creamery is large enough 
to employ a special milk receiver, I prefer the drop system, 
which allows the milk to run from weigh can to receiving vat, 
then to heater and separator and the cream from separator 
to cream vat and then to the churn. 

The latter steps no one can object to, and until some new 
plan like the one of elevating the cream vats (see Fig. 28) is 
evolved, it is better to have extra steps than pumps and pipes. 

It would be absurd to attempt to prescribe any special 
plan, if the prospective buttermaker is engaged it is well to 
consult him, but certain general rules should be observed, 
such as having the ice house (if any), refrigerator, churn, work 
room and cream room away from the boiler and engine room 
in the order named, the ice house being the farthest north. 
The engine should be in separator room, not in the boiler 
room. Also to have the coal room next to boiler and easily 
accessible to unload the wagons. To have the skim milk tank 
where it can be got at cleaning and where milk spilt in draw- 
ing will be drained and not soak into the ground and make a 
stink. To have all floors slant to the gutter and the drains pro- 
vided with traps. 

The creamery industry is no longer an experiment. Pros- 
perity has followed in its footsteps, and land values have in- 
creased when it has been conducted rightly. Hence, the 
creamery should be looked upon as a public institution, like 
a court house, postoffice or school, and be built neatly, solidly 
and permanently, even at a greater expense. On the front 
cover is shown the facade of a Danish co-operative creamery. 
I am glad to note that in the last five years similar substan- 
tial creameries have been built in the west. May the good 
work go on. In many cases bricks will only increase the cost 
slightly, and though it may sound harsh, I must say that it 
would be a blessing if nine out of ten creameries burned down, 
provided proper brick buildings were substituted. 

Various plans may be found in the catalogues of Dairy 
Supply houses, and when you order an outfit they will, as a 
rule, give advice and often modified plans free. 



104 




A. H. BARBER'S LATEST CREAMERY DESIGN. 

One of the best, if not the best I have seen, is the latest 
designed by A. H. Barber & Co., which I illustrate. It i- on 
the one floor plan, and the milk is pumped to the separators 
and the cream dipped into the churn, but it may be modified 
with elevations, if desired. The sectional cut above shows 
a brine coil (on the Gurler plan) for cooling as it is planned 
for using a refrigerator machine. Reduction of the illustra- 
tion may make the use of a magnifying glass necessary to 
read the lettering. 

PRIVATE DAIRY BUILDINGS. 



Conditions and means are so varied on the farms that it 
is not practical to suggest any plans. If a special building is 



105 

desired most of the general rules laid down for creameries 
should be observed. It should be as near as possible to the 
stables as compatible with freedom from odors. If the hand 
separator is to be run for more than 30 or 40 minutes it will 
pay well to get a tread power and let the bull exercise. If 
a larger power, steam or gasoline, is desirable in or near the 
stables, the power may be transmitted quite a distance by wire 
ropes to the dairy building. Some stables and their surround- 
ings are left that sweet and clean that a dairy room may be 
built in connection, but it is safer to have it at a distance and 
next to the ice house. 



CHAPTER XV. 



DAIRY EDUCATION 



No creamery butter-maker should be satisfied even if he 
has ten years' experience in a creamery until he has taken a 
creamery course in a dairy school. The greater his previous 
experience is, the more he will learn, and he must have at 
least a year's experience to get any good from the course at 
all. Indeed, most schools demand this. 

Granting even that he may be a better maker than the 
teacher, that he is a smarter mechanic, that he knows more 
about running engines, separators and machinery generally, 
the fact remains that he will leave the school with a new view 
of his work, with a greater pride in his profession, and with 
a clearer eye to possible self -improvements. As for finishing 
his education, the very best makers are those who do not finish 
until their life's churning is done. 

As to the dairy course, any farmer's boy or girl can get 
great good out of a short course, and no one who can possibly 
afford it, should neglect to take one. After all, however, it 
is but a small minority that can get to these schools, and 
though we have in the Farmers' Institutes and various con- 
ventions the means of bringing dairy education nearer to the 
farmers, I hope yet to see the modified "Belgium" system, 



106 

(urged by me for years in vain), adopted. By this system, any 
county or township that agrees to provide room, ice and milk, 
and where at least 10 students enroll, should secure a month's 
dairy schooling near home with a minimum of science and a 
maximum of practical suggestions how to do the best work 
under the present condition. 

1 consider the one week's instruction given by the Eng- 
lish and Canadian traveling schools too short, and the same 
money spent on the plan I urge will reach more people and 
do more good than ten times the amount spent on the large 
central dairy schools. 

The latter we must have — and it should be the Dairy High 
School, if you please — but we have now enough of that kind, 
such as Wisconsin, Iowa, Minnesota, Ohio, New York, etc., 
(and more will be provided, thus in Illinois), to educate the 
needed creamery buttermakers, whose salaries are too low as 
it is. What we need is to help the private dairymen and the 
milk producers, and these can best be reached by the proposed 
perambulating Dairy Grammar School. 

The Dairy Press is an important link in dairy education, 
and no dairyman should be without several, first of all 
"Hoard's Dairyman" and creamerymen should have ''Chicago 
Dairy Produce'' and "New York Produce Review." A full 
list of dairy papers is given elsewhere and any of them will 
cheerfully send a sample copy. 

The Dairy Division, U. S. Department of Agriculture, 
Washington, D. C, may at any time be applied to for advice 
and help and will send such bulletins as may assist you in 
your work free of charge or at a nominal cost. 

But of all the means of education I rank highest school 
house meetings, held once a month or so, where neighbors 
may meet and exchange views. The "Patron's Bulletin" sug- 
gests several topics for discussion at such meetings. Such 
a "club" should own a library for reference, and I suggest as 
a "starter" Prof. Henry's "Feeds and Feeding," Prof. Russell's 
"Dairy Bacteriology," Profs. Farrington and Wolls "Testing 
of Milk and Its Products," which means an expenditure of 
only $4.00. 



107 



CHAPTER XVI. 



VARIOUS KINDS OF BUTTER. 



MARKET GRADING OF BUTTER. 

The Chicago market quotes butter as follows, and though 
their relative value varies a great deal, I add the prices quoted 
July 1, 1899. 

Creameries "extra" (18 cents), "first?' (16^ to 17 cents), 
"seconds" (13J to 14 cents). 

"Dairies" "extras" (15 to 15^ cents), "first" (14c), "sec- 
onds," (13c). 

"Packing Stock" (12 cents or a little more). 

Ladles and Imitation not quoted that day. 

LADLE BUTTER. 

Dairy butter of all kinds of quality, color and salting, as 
it is bought at the country stores is hard to sell, and for years 
it has been a business to collect this, grade it, recolor and salt 
it and work it together — a perfectly legitimate business until 
some of the better grades were branded "Creamery," and 
palmed off as such. The output of this was enormous, but has 
lately been reduced by the introduction of imitation cream- 
ery. 

By this term was originally meant unsalted granular 
butter brought by farmers to a creamery where it was graded, 
colored, salted and worked. Later on the best grades of 
ladles were sold as such, while at the present time it means 
mostly 

PROCESS BUTTER. 

This is any kind of butter melted, the clear oil refined 
and reincorporated with good milk or cream. This is most 
unjustly compelled to be branded "Renovated Butter" in some 
states where Ladle Butter may be sold as "creamery." It is 
sold by the manufacturers in the west as "Imitation Cream- 
ery" and is a great improvement on ladles. But it is also 
retailed as "Creamery" the best selling within a few cents 



108 

of "extra" and thus in a way being a great detriment to the 
sale of the real "creamery." It has raised the value of seconds 
in "Dairy" and "Packing Stock" nearly fifty per cent. 
The best grades are made of fine dairy butter. 

FRAUDULENT BUTTERS. 

During the last 20 years several so-called patent pro- 
cesses have been palmed onto the farmers. I believe first by 
a Mr. Guiness and later on by various persons selling "black 
pepsin," etc., etc., by the use of which nearly 10 pounds of so- 
called butter is obtained from 100 pounds of milk, testing 3.75 
per cent fat, which under no circumstances can be made to 
yield more than Jf.S8 lbs. honest butter. This is simply done 
by incorporating the curd with the butterfat by the aid of 
rennet and is more entitled to the name of soft cheese. 

This is a fraud, but the stuff is not deleterious to health. 
Worse are those who use compounds into which chromate 
of lead and deleterious preservatives enter. Do not listen 
to any of that kind of proposition. 

While we do not have any such laws, it would be per- 
fectly fair to make it a criminal offense to sell butter with 
less than 80 per cent of fat. 

whey butter! 

In making cheddar cheese there ought to be but little 
fat left in the whey, and it is a doubtful question whether it 
would pay to separate it. Otherwise with "Gouda," "Edam" 
and "Swiss" there is left enough to make it worth while. The 
whey is left to "cream" by gravitation and churned the usual 
way and the butter is, as a rule, pretty poor, though I have 
sampled some very good in England. By running the whey 
through a separator taking one-fifth as cream the first time 
and then running this through a second time, a churnable 
cream may be obtained which will give a very fair butter if 
the original milk was good. If the whey has been heated to 
130 or 140 degrees as in Swiss cheesemaking, it may be ad- 
visable to use a starter, otherwise the cream is ripe enough 
as a rule shortly after separating. 

DEVONSHIRE BUTTER. 

The thick Devonshire cream before described is churned 
in a short time by stirring it by hand in a tub. This system 
obtains as vet to a certain extent in England. 



109 




THE DAIRYMAN'S 





A stands for Award of more than 120 first class prizes to Chr. 
Hansen's Danish Dairy Preparations. 

B stands for Butter Color, and none is equal to Chr. Hansen's. 

C stands for Cleanliness as well as for Cheese Color, liquid or 
in tablet form, and for Columbian Butter Color, the strong- 
est and the cheapest. 

D stands for Danish Butter Color, made by Chr. Hansen, the 
purest and the best. 

E stands for Extract of Rennet and for Excellence. 

F stands for Fine Flavor of butter made with Chr. Hansen's 

Lactic Ferment. 
G stands for Good and for Genuine. 
H stands for Hansen, a name familiar to every dairyman from 

the cradle. 
I stands for Imitations to be avoided. 
J stands for Junket Tablets, for Dainty, Delicious Deserts. 

K stands for Know, as does every dairyman, that Chr. Han- 
sen's are the best. 

L, stands for lactic Ferment, as well as for Laboratory and for 
Little Falls, N. Y. 

M stands for M arschall Rennet Test and for Medals received. 

N stands for Natural Color. 

O stands for Original Inventions. 

P stands for Purity. 

Q stands for Quality. 

R stands for Rennet Extract and Rennet Tablets, of highest 
quality. 

S stands for Startoline, made with Chr. Hansen's Lactic 
Ferment. 

T stands for Tablets, Rennet, Cheese Color or Junket. 

U stands for Uniformity. 

V stands for Value and for Victory. 

W stands for Wealth in store for the wide awake dairyman. 
X stands for Xtra fine butter and cheese. 

Y stands for Yellow color of the proper shade. 

Z stands for Zealousness in producing- perfect goods, and that 
is the characteristic of 

Chr. Hansen's laboratory, 

LITTLE FALLS, N. Y. 



110 



A. H. BARBER MANUFACTURING COMPANY, I 

229 South Water Street, Chicago, 111. g 

CREAMERY AND DAIRY 




MACHINERY AND 
SUPPLIES 
ALPHA CREAM 
SEPARATORS 
W. & R. BUTTER 
and CHEESE COLOR 
DAIRY SALT 

BUTTER TUBS 
and PACKAGES 

—ALSO — 

REFRIGERATING 
MACHINES 



$ BABCOCK MILK TESTER. SEND FOR CATALOGUE. }) 



PROOF POSITIVE 

Our recent Educational Butter Contest, held at Chicago, 
shows how perfect Butter can be made by the use of 

Genesee Salt 

Out of 172 entries only 30 scored below 95 points, which is 
proof positive that GENESEE SALT is the salt that not only 
wins prizes but does much to enable makers to realize the high- 
est market price for their product. 

Genesee Salt is a Pure Salt 

And is now used by the leading creamerymen of the United 
States. In ordering your supply of salt, ask for GENESEE. 



The Genesee Salt Co. 



6 Harrison Street, New York. 



Ill 






J$i 



The One 

j Successful 
! Color. 



© 
9 

1 
s 
a 

© 
♦ 

9 

v 

V 

© 

9 
6 

a 

9 

© 

s 
? 

? 

t 




IT gives entire satisfaction and is 
the only color that buttermakers 
should use. It is the one color 
found in over ninety per cent of the 
creameries of the country. Butter 
containing Wells, Richardson & 
Co.'s Color has the highest standing 
in the market 



9 

9 

6 
♦ 
o 
♦ 
o 
♦ 
o 
♦> 
o 

'4 

V 

9 
6 

s 

♦ 

o 
© 

© 

♦> 

9 

*•* 

© 

s 

6 



Wells, 

Richardson I 
& Co.'s 
Improved 



There is Just One Perfect Color 
and it is 



am 




m 



u 11 




>) 



& 



9 
'6 

9 
9' 

i 

b 
♦ 

9 

6 
♦ 

9 

6 

s 

V 

9 
9 

9 

© 



6<<K<WO«<X<K<K<X<X<X«©^^ 



112 



D. C. S. 



MEANS 



Dollars . and . Cents • Saved 

or 

DIAMOND CRYSTAL SALT 

WHICH IS THE SAME THING. 

We have arranged the following for ready reference. 

D 0. S&VGS because it is pure. You pay for less than 2 oz. 
of Lime to the barrel. 

D S&VGS because it is dry. Ordinary salt contains many 
times as much water. 

D« 0. SSIVGS because it keeps dry. The Chlorides which 
draw moisture are not in the salt. 

D. 0. SSIVGS because it stays in the butter. Fine salts will 
run out and waste. 

D. C. SSIVGS because staying in it takes less weight of salt 
to flavor the butter. 

D. 0. SSIVGS because it preserves the best flavors which im- 
pure salt destroy. 

D. C S&VGS bscause it keeps in perfect condition being 
» packed in chemically treated barrels. Woody 

flavors impossible. 

~D» C. SciVGS because the difference in weight of butter salted 
with D. C. and salted with ordinary salt will 
more than pay for all the salt used. 

^ Q^ S&VGS a ^ won T as to bad results from salt. You can 
refer right to the analysis and see that all we 
claim as to purity is true, or you can send to us 
for free sample sack, and test in any way yo u 
choose. 

Don^t forget trie meaning Of 

D. O. S. 

There is a charm in the letters that will lighten your burdens. 

CRYSTAL SALT CO., *£*• 



113 




THE 



FACILE 



Iron Frame 
Steam Turbine 

Babcock Tester. 



Cast Brass Running Parts. 

Only one Bearing to Oil. 



Sent on Trial to any Responsible 
Creameryman. 



D. H. BURRELL & CO., 

LITTLE FALLS, N. Y. 

MANUFACTURERS OF 

Dairy. Creamery and Gneese Factory Macnlnery. 



'4 

9 
6 



6 
♦ 

9 



CAREFUL MAKERS USE 

Boyd Gream Rlpeners 



. Sectional Vi ew 

Cream Rip«.itr 



BoydCreamRipene^i 



BECAUSE they insure X 
uniformly high grade v 
butter all the time. They * 
develop aroma, flavor and © 
i exture. They augment the £ 
skill of the maker, and pro- ♦ 
tect his reputation. Min- ♦;♦ 
nesota's famous buttermak- § 
ers endorse them and use A 
them in producing export & 



6 butter. Adapted alike to Dairy a:id Creamery. They interest g 



X the producer, maker and merchant. Does this interest you? Q 
X Send for information. © 




CORNISH & CO. I 

§ ST. PAUL, MINNESOTA. % 

♦> DFALERS IN DAIRY AND CREAMERY MACHINERY. 6 

oo<<x<x<k» '©*©*©*q*q*©*q ♦o*g>©*g*o*o* o*o*o*: ©♦:♦©♦>© b 



114 



I 
. „_, | 

^ Original ^^^^l^p Combined v 

| Churn and Butter UJorker 

Q That Churns and Works the Butter on the 

if True Principle. 



! 

4— 




A 



1 
A 



Brings the butter to the working rollers no faster than they 
can take care of it without rubbing the butter. 

No solid mass of butter comes in contact with the rolls, to 
be scraped to pieces by the rolls and made salvy. 

It is the only machine in which a large, or a small quantity 
of butter can be worked equally well. 

It is the only combined machine in which butter has been 
made that scored 100 points. 

It has gained more high scores than all other churns put 
together. 

The manufacturers have never made any claims for it that 
were not fully proven by actual tests of the machine. 

The Disbrow tells its own story, and a fair trial is all that 
is needed to prove its merits. 



& Owatonna Mfg. Company, $ 



A 



OWATONNA, - = MINNESOTA. 



C^EflJVIE^Y PACKAGE MFG. CO., 

Ceneral Sales Agents, 
Branch Houses: 1, 3 and 5 W. Washington St., 

CHICAGO, ILL. 



Minneapolis, Minn. 
Waterloo, Iowa. 



Kansas City. Mo. 
Omaha, Neb. 



I 

A 



Alpha De Laval Separators, Ideal Turbine Testers, Disbrow Churns, Elgin Style White 

Ash Tubs, Ideal Corrosive Sublimate Tables, Parchment Paper, Australian 

Boxes, Refrigerating Machinery, Boilers and Engines, American and 

Lusted Printers, Genesee Salt, Potts' Pasteurizer, Etc., ttc. 

We are General Agents for Hansen's and W. & R. Butter Color. 



115 



When all Cleansing Powders have been tried, Savogran 
values are then appreciated. 



SflVOGRflN 



HOUSE >vrt\ lKt1N WHITE STAR 



STANDARD CLEANING POWDERS FOR 25 YEARS. 



INDIA ALKALI WORKS 2a37 '"SSBo n 



All First Medals: World's Fair, 1893. Silver, 1887. Bronze, 1873. 



Cheesemakers Take Notice. 



* * * 



....YOU SHOULD F2BHD.... 

J\ B C in ChccscnuikitKj and 

Cbeesemaking in Sipitzerland. 

It matters not what kind of cheese is to be made, reading 
about the others makes it easier to understand. 

These two books are sent on receipt of $1.00. 

J. H. MONRAD, 

Winnetka, 111. 



116 



LIBRARY OF CONGRESS 

I 



000 896 175 fi 



TABLE OF CONTENTS. 



CHAPTER L— THE MILK PRODUCTION. 



Page. 



Which Cow Do You Milk? 4-5 

Test Associations 6 

What Feed to Use 7-10 

What Care Do You Give Your Cows? 10-11 

Milking 12-13 

Better Care Needed for Milk Sent to Creameries 13 

Cooling and Aerating 13-14 

Straining 15 

CHAPTER II.— RECEIVING MILK AT THE CREAM- 
ERY. 

The Greatest Trial 17 

Testing Milk 17-18 

Getting a Fair Sample 18-19 

The Fermentation Test 19-21 

CHAPTER III.— RAISING THE CREAM. 

Composition of Milk and Conditions Affecting Its 

Creaming 22 

Shallow Setting 23 

Deep Setting 23-26 

Set According to Conditions 26 

The Devonshire S3~stem 26 

Principle of Creaming by Centrifugal Force 26-27 

Condensed History of Cream Separators 27-33 

Choosing a Separator 33 

Comparing the Various Creaming Systems 33-34 

Creaming Systems That Are Failures 34-36 

CHAPTER I V.— SEPARATING. 

Preparing the Milk for Separation . . 37 

The Heaters : . 37-39 

Filtering 39 

Running the Separators ......! 39 



* 117 

4 

CHAPTER V.— CREAM RIPENING. 

Page. 

No Uniform Rule Possible 40 

Butter Flavor and Composition of Butterf at 40-42 

Ripening Cream on the Farm 42-44 

Cream Ripening in Creameries 45-48 

Signs of Ripeness 48-49 

The Acid Test 48-49 

Starters 49-50 

CHAPTER VI.— CHURNS AND CHURNING. 

The Theory of Churning 51 

Churning Temperatures 52-53 

Churns . , , 53-56 

Combined Separators and Churns 57 

Combined Churns and Butterworkers 57-58 

Handling the Churns .- 60-61 

Cause of Foaming 61-62 

Drawing Buttermilk and Washing 62 

CHAPTER VII.— SALTING AND WORKING. 

Brine Salting 63 

The Object of Salting 63 

Salt to Use 64-65 

The Workers 65-67 

Using Combined Churns and Workers 67-68 

Preparing Lime Water 69 

Beware of Frauds 69 

CHAPTER VIII.— PACKAGES AND PACKING. 

For the Small Dairy 70-71 

For Creameries or Large Dairies 71-74 

Preparing the Package 74 

Packing .- 74-75 

Shipping and Marketing 76-77 

CHAPTER IX.— ICE HOUSE AND REFRIGERATORS. 

Everybody Should Put Up Ice 78 

The Ice House 78-80 

The Refrigerator 80-81 



118 

CHAPITER X.— PASTEURIZATION FOR BUTTER- 
MAKING. 

Page. 

Not the Same as for City Use 82 

On the Dairy Farm 82-84 

In the Creameries 84-86 

The Body of Pasteurized Butter 86 

What Temperature to Use 86-87 

CHAPTER XI.— RETURNING THE SKIM MILK. 

Skim Milk Weighers : 88 

Heating the Skim Milk 88-90 

CHAPTER XII.— RUNNING BOILERS, ENGINES AND 

SEPARATORS. 

Boilers 90-93 

Engines 93-94 

Separators 95-96 

CHAPTER XIII.— ORGANIZING CREAMERIES. 

Co-operative Creameries 97-98 

Individual Creameries 98 

Combination System 98-99 

Gathered "Separator Cream" Creameries 99-100 

Skim Station System 100-101 

CHAPTER XIV.— CREAMERY BUILDINGS. 

Site and Surroundings 101 

The Building 101-105 

CHAPTER XV. 
Dairy Education 105-106 

CHAPTER XVI.— VARIOUS KINDS OF BUTTER, 

Market Grading of Butter 107 

Ladle Butter 107 

Imitation Creamery 107 

Process Butter 107 

Fraudulent Butter 108 

Whey Butter 108 

Devonshire Butter 108 



DAIRYMEN SHOULD READ 

Dairy and Creamery 
Papers and Books 

% & & & & 

"Hoard's Dairyman" (weekly), Fort Atkinson, Wis $1.00 

"Creamery Gazette" (monthly), Des Moines, Iowa 1.00 

"Chicago Dairy Produce" (weekly), Chicago, 111 1.50 

"The Practical Dairyman" (monthly), Indianapolis, Ind 50 

"New York Produce Review" (weekly), New York 1.00 

"Creamery Journal" (monthly), Waterloo, Iowa 1.00 

"American Cheesemaker" (monthly), Grand Rapids, Mich 50 

"Elgin Dairy Report" (weekly), Elgin, 111 1.00 

"The Dairy World" (monthly), Chicago, 111 1.00 

"American Dairyman" (weekly), New York 1.50 

"The Milk News" (monthly), Chicago 1.00 

"Pacific Coast Dairyman" (semi-monthly), Tacoma, Wash l.oo 

"The Western Creamery" (monthly), San Francisco, Cal 1.00 

"The Milk Reporter" (monthly), Deckertown, N. Y 1.00 

"The Dairy and Creamery" (semi-monthly), Chicago 1.00 



"A B C IN CHEESE MAKING," by J. H. Monrad. (Cheddar, Gouda, 
Skim Cheese, Brie, Neufchatel, Cottage and Whey Cheese. Price, 50c 

"PASTEURIZATION," by J. H. Monrad. Price, 50c 

"CHEESE MAKING IN SWITZERLAND," (Swiss, Brick and Lim- 
burger), by J. H. Monrad. Price, 50c 

"PATRONS' BULLETIN," by J. H. Monrad, (for Milk Producers). 
Single Copy, 5c; per hundred, $2.50, buyer to pay express. This 
is especially adapted for distribution among patrons of creameries. 



"Feeds and Feeding," by Prof. W. A. Henry $2.1)0 

"A Hand Book for Farmers and Dairymen," by Prof. Woll 1.50 

"American Dairying," by H. B. Gurler 1.00 

"Modern Dairying" (Grotenfelt). by Prof. F. W. Woll 2.00 

"Dairy Bacteriology," by Prof. H. L. Russell 1.00 

"Cheese and Butter Makers' Hand Book," by J. B. Harris 1.00 

"Cheddar Cheese Making," by Prof, J. W. Decker ,. 1.00 

"A Treatise on Cheese Making," by G. E. Newell 50 

"The Testing of Milk and Its Products," by Profs. E. H. Farrington and 

F. W. Woll 1.00 

•'Indian Corn Culture," by Prof. C. S. Plumb..... . v . 1.00 

"Barn Building," by J. H. Saunders 1.50 

"The Breeds of Live Stock," by J. H. Saunders 2.00 

"Butter Fat and Dividend Calculator," by A. Schoenman 2.00 



Mailed direct from publishers on receipt of price, at buyer's risk, 
(unless 3 cents extra is remitted for registration). 

J. H. MONRAD, Winnetka, Cook Co., III. 



LIBRARY OF CONGRESS 



CCA r"\ t I #, 000 896 17= 

ANOTHER ALPHA TRIUMPH 

Royal Agricultural Society 
First Prizes 



The "ALPHA" De Laval machines have just won another great vic- 
tory over would-be competitive cream separators, in the practical working 
contest at the 1899 Annual Show, at Maidstone, Kent, of the Royal Agri- 
cultural Society of England. 

This society is probably the most important agricultural body in the 
world, and its annual shows are the largest and most important of agri- 
cultural exhibitions and contests held anywhere. The society has con- 
ducted no cream separator contest since 1891, at which time the 
"ALPHA" disc machines first demonstrated their great superiority over 
the "hollow-bowl" type of separator construction, so that the contest to 
be held this year has attracted a great deal of attention everywhere with 
those interested in dairying matters, and especially among separator 
manufacturers. Different manufacturers, from various countries, sent 
not only their own special engineers to superintend the running of their 
respective machines, but in some instances the inventors or chief con- 
structors themselves. 

The Royal Agricultural Show test of separators is by all odds the 
most thorough and complete attempted by any society or institution any- 
where, the work differing in some respects from that of the Experiment 
Stations, in that it is devised and conducted along the lines of practical 
operation, without regard to mere experimental possibilities. The test 
covered five days continuous running, every feature entering into the 
econcmical cost and practical efficiency of a separator being carefully 
analyzed, the Association's consulting engineer acting in conjunction with 
the official judges. The "points" ..taken into consideration were: Price, 
efficiency of separation, power taken per gallon, time taken per gallon, 
means of regulating thickness of cream, facility for dismantling and 
cleaning,, mechanical construction, and freedom from froth, both from 
skim-milk and cream 

The contest was divided into two classes of machines — Hand and 
Power. There were six entries of Power and nine of Hand machines. 
The first prize was £2 or $10.00 in each class. 

THE "ALPHA" DE LAVAL MACHINES 
EASILY WON FIRST PRIZE 
IN EACH CLASS 

which while no more than anyone familiar with separators would natu- 
rally have expected, is nevertheless the highest endorsement any agricul- 
tural implement could possibly receive, and an endorsement of such 
character that its weight must be recognized in every part of the world. 



Tbe De Laval Separator Co- 

Western Offices : General Offices : Branch Offices : 

Canal & Randolph Sts. 74 Cortlandt Street 1102 Arch Street 

CHICAGO NEW YORK PHILAD'A 



